Creamy asparagus soup

Very smooth, tender and creamy asparagus soup. Goes well with toasted bread.

Serves 4: Knob of unsalted butter 1 onion, chopped 2 garlic cloves, crushed 1 litre chicken or vegetable stock Freshly ground black pepper and salt to taste Fresh parsley, chopped

500 g asparagus, ends trimmed and cut into small pieces 2 leeks, cut into rings 1 courgette, cubed 2 tbsp sour cream Paprika, optional to garnish

1. Melt the butter in a large saucepan over medium heat. 
2. Add chopped onion and crushed garlic and saute about 5 minutes. Season with salt and pepper.
3. Add asparagus, leeks and courgette and saute for another 5 minutes. 
4. Then pour in the chicken or vegetable stock, add chopped parsley and bring to the boil. Reduce to simmer and cook for 30 minutes until asparagus is very tender.
5. Puree using immersion blender until smooth. Transfer back to the saucepan, stir in the sour cream and season with salt and pepper. 
6. Serve in a bowls sprinkled with paprika.

Bon Appetit!

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