Chilled Asparagus Soup With Warm Trout Cakes

By Sunset
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1 tablespoon olive oil

1 onion (about 8 oz.), peeled and chopped

2 pounds asparagus, rinsed, tough stem ends snapped off, cut into 2-inch lengths

About 2 1/2 cups fat-skimmed chicken broth or vegetable broth

1 cup whipping cream

Salt and pepper

Warm trout cakes

Marinated morels

White truffle oil (optional)

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