Chilled Asparagus Soup

1 Tbs olive oil
1 onion, peeled and chopped
2 lbs asparagus, rinsed, stem removed, and cut into 2" pieces
2 1/2 c chicken or vege broth
1 c whipping cream
salt and pepper to taste
White Truffle oil / garnish

Pour oil in pot over medium heat. When hot add onion, and stir until limp and soften, about 5 mins. Add asparagus and the broth and bring to a boil over high heat, then reduce to a simmer.
Stirring occasionally until asparagus is very tender when pierced, 10 to 14 mins.

Working in batches, whirl soup until very smooth. Pour into a large bowl and stir in whipping cream. Add salt and pepper to taste. Cover and chill until soup is cold, at least 2 hours.

If soup is too thick, stir in more broth. You can drizzle with white truffle oil.