Ingredients

• 50g/2oz butter
• 2 shallots
• chopped
• 2 sprigs fresh thyme
• 450g/1lb asparagus
• stalks roughly chopped
• tIps set aside for the stir fry
• 125ml/4½fl oz white wine
• 450ml/16fl oz chicken stock (vegetarians may substitute with vegetable stock)
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 110g/4oz Jersey Royal potatoes
• cooked and cut into cubes
• 1 tbsp olive oil
• 60g/2½oz watercress
• leaves only
• 1 small bunch fresh chives
• chopped

Directions

• For the soup
• heat a pan until hot and add the butter
• shallots and thyme and cook for two minutes.
• Add the asparagus stalks
• reserving the tips for the salad
• and cook for one minute.
• Add the white wine
• bring to the boil and cook until the liquid is reduced by half.
• Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes
• until the asparagus is just tender.
• Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth.
• Return the soup to the pan over a medium heat and add the cream. Stir well and season
• to taste
• with salt and freshly ground black pepper.
• For the stir fry
• heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes
• or until beginning to colour.
• Add the reserved asparagus tips and stir-fry for 2-3 minutes
• or until the asparagus is cooked through.
• Remove from the heat and add the watercress and chives. Mix well and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each.