Add the ingredients in this order
2 shallots, chopped
2 sprigs fresh thyme
450g/1lb asparagus, stalks roughly chopped, tIps set aside to griddle
125ml/4½fl oz vegan white wine (when you add this let the liquid reduce to half of what it is)
450ml/16fl oz vegetable stock (then simmer until the asparagus is tender and whiz up with a hand blender)
salt and freshly ground black pepper
Then griddle some asparagus tips with chives and place them in the individual bowls of soup with some fresh water cress.
I also cut up some day old ciabatta and baked chunks in olive oil, salt and pepper for croutons.
It was divine!