#23 Asparagus and Potato Soup

Serves 4
1tbsp vegetable oil
1 medium onion - chopped
10 asparagus spears - bottoms and tops removed, the thick skin removed and cut at about 3 cm long pieces
2 large potatoes - chopped
1.2 l vegetable stock
5-6 mint leaves

salt, pepper

100 ml single cream

Method:

Heat the vegetable oil and add the chopped onion. Stir for 2-3 minutes and add the potatoes. Continue to stir.
Add the asparagus, cover with the boiling stock and simmer until the potatoes are tender. Set aside to cool, put the vegetables, a bit of the stock and the salt and mint eaves in the blend and blend smoothly, then return to the remaining stock, raise up heat, add the single cream, blend well and heat through.

Soften the asparagus tops in boiling water with a couple of drops of vegetable oil.
When serving garnish with the asparagus tops.