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