Ingredients: 4 Portions

450 g fresh asparagus

700 ml chicken or vegetable stock

120 g  potato, diced peeled

50 g onion, diced

5 cloves garlic, crushed

55 g butter

1 tsp lemon juice

salt and pepper

170 ml cream

extra blanched asparagus to garnish

Method:

1. Melt the butter in a saucepan. Add the diced potato, onion, and crushed garlic. Sweat together without colour for 3 minutes.

2. Add the stock and cook the ingredients until the potato is cooked through. Approximately 12 minutes.

3. Add the asparagus (chopped), and continue cooking until the asparagus is just done.

4. Puree. For a refined soup strain, using some force. For a rustic soup, do not strain.

5. In a clean pan, add the soup. Heat. Add the cream. Check seasoning and adjust.

6. Finish with lemon juice.

Plating:

1. Portion the soup. Top with a swirl of fresh cream and some sliced asparagus or asparagus tips. Eat and enjoy.

Note: Do not overcook the asparagus, otherwise your soup will lose its fresh green colour.