Cream of Asparagus Soup

Ingredients

• 25g butter
• a little vegetable oil
• 350g fresh green asparagus  with the woody bits removed and chopped into 3cm pieces
• reserve the green spears
• 3 shallots finely sliced
• 2 garlic cloves , crushed
• 700ml of freshly made vegetable stock or chicken stock

 Method

1. Heat the butter and oil in a large saucepan until foaming.  Fry the asparagus spears until soft.  Remove and set aside in a bowl.
2. Add the shallots, asparagus stalks and cook for 5-10 minutes until soft.
3. Season generously add double cream and spin in a blender or liquidiser until smooth.
4. Ladle into bowls and serve with a good French Bagette.