Wash and chop the six green (spring) onions. Then wash and chop 1 pound of asparagus. Heat olive oil in a pot and then add onions. Lightly cook onions until softened. 

Add asparagus and cook for three minutes. 

Add the vegetable stock. (Don’t worry, a stock cube is fine.)

Simmer gently until the asparagus is soft (about 10 minutes). Season with salt and pepper to taste.

Now, blend the entire mixture until smooth. (You can use a food blender.)

Stir in the heavy/double cream until blended. (For a lighter and more elegant touch, use creme fraiche.)

If needed, reheat soup.