Asparagus soup

You could probably make this using two onions rather than one onion one leek if you prefer. Best served with crusty bread and maybe some crispy fried pancetta bits on top. This makes about four lunch sized portions.

Ingredients

• 400gms asparagus stalks, roughly chopped, woody ends removed
• 1 white onion roughly chopped
• 1 leek, cleaned and roughly chopped
• 1 stick of celery, washed and chopped
• 1 litre chicken stock (made with two stock cubes)
• Salt and pepper
• Small knob of butter

Method

1. Melt the butter in a large saucepan. Add the onions, leek and celery and fry slowly over a low heat for 5 mins to soften.
2. Add the asparagus and stock. Cover and bring to the boil, then turn down the heat and simmer gently for 15-20mins.
3. Remove the pan from the heat and blend the soup- either with a hand blender or in a a goblet-style blender. Taste and season with pepper and salt if necessary.
4. You can serve the soup as is or, if you prefer a smooth soup, push it carefully through a sieve with the back of a ladle. The result is a very clean, tasty broth

*nb this soup also freezes very well