Categories: May, Soup

Ingredients

• 400ml milk
• 2 medium leeks, trimmed and finely sliced
• trimmings and bases of a bunch of asparagus, roughly chopped (about 200g)
• 2 medium floury potatoes, peeled and diced
• 1 level tsp salt
• crème fraîche and olive oil (optional)

Directions

1. Heat half the milk in a pan big enough for the soup (about 2.5 litres). When it looks like it might boil add the leek and simmer for about 5 minutes. Add the asparagus trimmings and simmer for another 5 minutes. Add the potatoes and the salt and stir thoroughly. Don’t worry if the milk looks like it has curdled or even reduced too much. Stir the potatoes for about 5 minutes before covering with 500ml water.

2. Simmer gently until the potatoes are tender – about 30 minutes. Add the remaining milk. Now blend the soup and pass it through a sieve to remove any stringy bits from the asparagus trimmings. The soup will seem very thick so let it down with a little more water if you wish. Check the seasoning. The soup will benefit from a dollop of crème fraîche and a drizzle of olive oil.

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