Vegan Asparagus Soup

Peel the asparagus stalks below the tips, trim the woody ends, cut into 1-inch pieces, and set the tips aside; finely dice the onion. 2. Optionally simmer the peels and ends in 750 ml of water with a little salt and sugar for about 20 minutes to make an asparagus broth, then strain. 3. Heat the oil or butter in a heavy-based pan over medium heat. 4. Saute the onion until translucent, about 4 minutes. 5. Add the asparagus pieces, deglaze with a little broth, add the remaining broth, and simmer 15-20 minutes, adding the tips in the last 5 minutes. 6. Puree the soup until smooth; meanwhile combine the starch and cream until lump-free. 7. Add the starch mixture to the soup and bring to a boil, stirring constantly, until thickened. 8. Add the reserved tips and season with lemon juice, salt, pepper, sugar, and nutmeg. 9. Serve sprinkled with fresh herbs.