Asparagus Soup

Preparation:

Preparation: For the asparagus soup: clean and wash the asparagus, eliminating the final tough part. Keep the tips apart. Peel the onions and slice them into thin rings. Put a saucepan on the heat, pour the oil and add the sliced onions. Let them soften, add the stem of the asparagus cut into small pieces and the aubergine cut into cubes. Lightly salt the vegetables and cover them with the vegetable stock. Simmer for 40 minutes. Pass the soup through a vegetable mill (or blend it finely). Add the asparagus tips and cook for another 5 minutes. To serve: Remove the crusts from the wholemeal bread slices and cut into cubes. Arrange it in a baking tray and toast it in a hot oven for 5 minutes at 200 degrees. Pour the soup into bowls, accompanying it with the croutons, the parmesan flakes and a sprinkling of pepper. Serve immediately.