Asparagus soup is one of those delights that only comes by with the fresh flavours of spring.  This is my go-to soup, packed with spring flavours and goodness.  It can even be served chilled if desired.

Serves 4

Ingredients

600g asparagus

2 Tbsp olive oil

1 shallot

½ leek

1 litre chicken or vegetable stock

Handful of spinach

1 small spring of lovage (if you have it)

1 Tbsp freshly chopped mint, fennel or dill fronds and parsely

1 lemon

Sea salt and freshly cracked pepper 

Method

Begin by preparing the asparagus.  Snap off the tough ends and add these to your stock.

Slice the stalks into thin rounds, (keep the tips and set aside). 

Dice the shallots and slice the leeks.

In a medium sized pot add the oil, shallot and leek.  Cook gently for 5 minutes.

Add the asparagus rounds (not the tips) and sweat off for a further 5 minutes

Strain the stock and add the liquid to the asparagus.  Season lightly with ½ teaspoon salt and cook for 10 minutes.

Add the herbs and spinach leaves and cook for a further minute.

Blend until very smooth and creamy.

Strain through a fine sieve and pour back into a clean pot.

Gently warm, adjust seasoning if necessary, add a little lemon juice to liven it up.

Enjoy.