- 1 tbsp olive oil
- ½ leek, cleaned and finely chopped
- 4 asparagus spears, chopped
- 150ml/5fl oz vegetable stock
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- crusty bread, to serve
- Heat the oil in a medium saucepan over a medium heat. Add the leek and asparagus and sauté for 2-3 minutes, to soften.
- Add the vegetable stock, bring to the boil, then reduce the heat to simmer gently for 8-10 minutes, until the asparagus is cooked through.
- Transfer to a food processor, add the cream and blend until smooth.
- Return the soup to the pan, season, to taste, with salt and freshly ground black pepper and warm through gently.
- To serve, pour into a soup bowl with the crusty bread placed on a plate alongside.