Asparagus and Chervil Soup

Many dishes only require the tips of asparagus, so a good spring asparagus soup is the ideal way to use the rest.

Ingredients

For a family of 4 - 6. You'll need:

1. 2 medium leeks, roughly chopped and washed

2. 500g asparagus with the woody stalk removed, roughly chopped

3. 1 tbsp olive oil

4. 1 litre vegetable stock

5. 1 tbsp chopped chervil

6. 1 tbsp double cream or more if you wish

Preparation

• Gently cook the leeks in the olive oil in a covered pan for three to four minutes until soft.

• Add the asparagus and vegetable stock, bring to the boil, lightly season with salt and pepper and simmer for 10-15 minutes or until the asparagus is just soft enough to blend.

• Blend until smooth in a liquidiser, then strain through a fine-meshed sieve.

• Check the seasoning and add a little more salt and pepper if necessary.

•  Add the double cream and chervil, bring back to the boil and serve.