Cream of Asparagus / Aspergeroomsoep

A bit complicated for what it is, and with 1 tbsp cream per person this is hardly a cream soup, is it?

I think what annoyed me most is that you're supposed to make an asparagus soup without cream, ladle into 4 bowls, then whip 4 tbsp of cream until creamy but not fully whipped, and decorate each bowl with one tbsp of cream. First of all whipping such a tiny quantity of cream feels really silly, then it's only used as decoration (I just don't think that soup with a bit of cream on top is the same as a creamed soup), and last, the cream will melt into the soup anyway, and that doesn't even look nice! So why whip it, and why not mix it through (for what it's worth, cream poured into soup looks much nicer).

Also, the recipe specifies to add salt, which is a big mistake as you're already using chicken stock. Don't do it, you'll oversalt.