Refreshing green asparagus soup

1. Cut the asparagus 3 cm (around 1 inch) from the tip. Set aside.
2. Chop the asparagus stems, onions, and leeks.
3. Heat the olive oil in the pressure cooker and sweat the onions and leeks for 3 minutes, uncovered, without browning.
4. Add the asparagus stems. Sweat for 3 minutes, season lightly, then add the chicken stock.
5. Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 10 minutes.
6. Remove the pressure cooker from the heat. Depressurize before opening.
7. Add the previously boiled milk and blend until smooth.
8. Season as needed and serve immediately.

You can either use the asparagus tips for another recipe, or use them as a garnish: blanch them a few minutes in boiling salted water, or quikcly brown them in a little olive oil and serve them to top the soup.