Cream of asparagus stem soup

Clean the asparagus stems by removing the tougher fibers and cut them into small pieces; wash, boil, and peel the potatoes.

Chop the onion and sauté it in a pan with a drizzle of oil. Add the asparagus, pour in the wine, preferably full-bodied, and let it evaporate. Add salt, add the boiled potatoes, pour in vegetable broth, and cook until done.

When the soup is ready, strain it with a food mill. Serve it hot, with a grinding of pepper.