Is my translation of a recipe all right?
Cream of Asparagus soup
Bend asparagus stalks until they snap and discard the woody end. Cut the remaining stalks into half-inch pieces.
Cook onion in a non-stick skillet over medium heat until translucent.
Add asparagus, salt and pepper and cook for five minutes, stirring occasionally.
Add broth and simmer, covered, until asparagus is very tender, about 20 minutes.
Add all ingredients to a high-speed blender.
Add salt and pepper to taste and garnish each bowl