Green Asparagus Soup with Celery Seed Sour Cream and Toasted Hazelnuts

Ingredients

• 2 Pounds fresh asparagus, trimmed of woody ends
• 3 spring onions, trimmed
• 1 Cup fresh mint leaves
• 2 Cups vegetable broth
• 1 Cup heavy cream (optional)
• 1/2 Teaspoon fine sea salt
• 1/4 Teaspoon freshly ground white pepper
• 1 Cup sour cream
• 1 Teaspoon celery seed, lightly toasted
• Sea salt and freshly ground black pepper, to taste
• 1 1/2 Teaspoon lightly toasted hazelnuts, papery husks removed and coarsely chopped
• 2 Teaspoons chopped fresh chives

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