More things to do with the lovely asparagus in the market. As it’s been hot, I thought a cold soup would be nice at lunchtime. Adding the asparagus to a traditional vichyssoise adds a certain je ne sais crois

Serves 4

1 medium potato, peeled and diced
2 medium leeks, sliced
400g asparagus, cut into 2 cm spear, keep spears separate
vegetable oil or butter (if you must)
600 ml water
1 tsp sugar
grates zest of 1 lemon
salt and pepper

Method

Heat the oil and sweat the leeks, asparagus stalks and potato for 4-5 minuets. Then cover with the stock, add the sugar and seasoning and simmer until vegetables are soft, about 40 mins. Add the asparagus tips and simmer for a further 10 minutes.

Get your handy Braun, or a liquidiser, and whizz the soup until its thick and creamy. Cool at room temperature and then chill.

If you eat dairy you can add cream or yoghurt before serving, but for us normal mortals it  isdelicious as is!