ASPARAGUS AND CHERVIL SOUP 2 leeks 3 tablespoons olive oil 1.5 litres good chicken stock 2 baking potatoes, peeled and finely chopped 1kg asparagus, washed A handful of chervil 425 ml double cream Salt and freshly ground black pepper Remove the outer leaves of the leeks and finely slice. Was thoroughly and leave to drain. Heat the oil in a large pan and fry the leeks until very soft. Add the stock and potatoes, increase the heat slightly, return to the boil and cook for 10 minutes.

Meanwhile, trim the asparagus stems, discarding any tough ends. Slice off the tips from 20 pieces of asparagus and set aside for another dish. Slice the asparagus stems and remaining tips into 2cm pieces and add to the potatoes. Boil for a further 7 minutes or until tender.

Strip the chervil leaves from their stems. Add the stems to the soup. Liquidize and strain. Finely chop the chervil leaves and stir into the soup with the cream. Season to taste and thin with water if wished. Garnish with chervil leaves. Serve hot or cold.

If serving cold, you can garnish the soup with ice. Line a shallow baking dish with cling film, and cover with a very thin layer of water. Freeze. Lift off the film, break into large pieces and scatter in the cold soup.

Serves 8.

[Waitrose Food Illustrated, May 2000]