Tasty soup that can also be served chilled.

Serves 4

  • One large bunch of asparagus, washed and cut into one-inch lengths
  • Two medium potatoes, peeled and cubed
  • Two medium leeks cut into one-inch rounds
  • Chicken or vegetable stock
  • One clove garlic, crushed
  • Fresh chives to garnish (optional)


  • 1 Separate asparagus and leeks into the top tender parts and the more fibrous lower parts
  • 2 Boil potatoes and the lower leek and asparagus parts and crushed garlic in the stock for ten to fifteen minutes until tender
  • 3 Liquidise with hand blender or food processor then pass through a sieve
  • 4 Add remaining ingredients other than the very tips of the asparagus and chives and boil gently for a further five minutes
  • 5 Add asparagus tips and simmer for one or two minutes according to taste
  • 6 Add salt and pepper to taste, garnish with chives

Serve with crusty bread.

Try something else?