This soup can be served either hot or chilled and goes beautifully with a toasted cheese sandwich.

Serves 4

Ingredients

4 bunches asparagus, woody bases trimmed and discarded

2 shallots, finely sliced

1 Tbsp olive oil

750 ml good quality chicken or vegetable stock

200g spinach or rocket leaves

10 mint leaves

2 Tbsp extra virgin olive oil

Sea salt and freshly grated pepper

4 eggs (optional) for poaching

Method

Begin by cutting the asparagus. Cut off just below the tips of the asparagus and reserve for later. Now remove the woody base and discard and cut the remainder up into bite sized pieces.

In a medium sized pot add one tablespoon oil, the shallots and asparagus (not the tips). Saute over a moderate heat for a couple of minutes.

Add the stock and a pinch of salt and cook for 15 minutes or until the asparagus is tender.

Add the spinach, mint leaves and extra virgin olive oil.

Blend until smooth and creamy looking.

Return to the heat and bring back to the boil, adjust seasoning and finish by adding the asparagus tip.

Bring a medium sized pot onto the boil with 1 tablespoon of white vinegar. When boiling break the eggs in one at a time. Reduce the heat so that it is gently simmering. When the eggs are soft poached (3 minutes) remove with a slotted spoon.

Remove from heat immediately and serve with the soft poached egg on top.

Eat immediately.