Asparagus Soup

Contributed by Jean Price

A delicious soup and perfect for using your surplus crop.  I usually double the quantity as it is perfect for freezing.

Ingredients
2 tbsp olive oil
1 onion, finely chopped
1 leek, finely chopped
400g/14oz asparagus, finely chopped
500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock)
salt and freshly ground black pepper
4 tbsp double cream (vegetarians may substitute plant based milk)

​Method
Heat the olive oil in a saucepan over a medium heat. Add the onion, asparagus and leek and sweat  for 15 minutes, until softened.
Add the stock and bring to the boil.
​Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 7-10 minutes, until the asparagus is cooked through.
Add the cream or milk and blend with a hand blender until smooth.