Cut the bottom off the green asparagus and cut the asparagus into pieces, keeping the tips aside.
In a soup pan, bring the water, asparagus pieces, ¾ of the peas and the stock cubes to the boil. Cook the asparagus for about 5 minutes until they are al dente.
Blend the soup using a hand blender and add the cream. Stir in the asparagus tips and remaining peas.
Warm the soup thoroughly. Ladle the soup into bowls and serve.