Asparagus Soup

Tasty soup that can also be served chilled.


Serves 4

One large bunch of asparagus, washed and cut into one-inch lengths
Two medium potatoes, peeled and cubed
Two medium leeks cut into one-inch rounds
Chicken or vegetable stock
One clove garlic, crushed
Fresh chives to garnish (optional)


1. Separate asparagus and leeks into the top tender parts and the more fibrous lower parts
2. Boil potatoes and the lower leek and asparagus parts and crushed garlic in the stock for ten to fifteen minutes until tender
3. Liquidise with hand blender or food processor then pass through a sieve
4. Add remaining ingredients other than the very tips of the asparagus and chives and boil gently for a further five minutes
5. Add asparagus tips and simmer for one or two minutes according to taste
6. Add salt and pepper to taste, garnish with chives

Serve with crusty bread.

Recipe from Jon Prawer