Turn heat to low and add a little bit of the white asparagus stock very slowly. While adding the white asparagus stock continue stirring.
As soon as you have added more than 1/3 of the white asparagus stock, you can pour the rest of it inside the pan, stir and wait until the soup starts cooking. Make sure you stir the soup every 1-2- minutes.
Add cream and stir once again.
Season the soup with salt and pepper. You can add sugar and wine, if the soup tastes too bland for you.
Place 1 tablespoon of white asparagus cubes in the bowl and pour 200 ml of soup over it.
Serve hot. Garnish with whipped cream and chives.
You can keep the soup in the fridge for 3 days or freeze it.