We had this hot but actually been enjoying leftovers even more cold!
Serves 8 syn free
(A variation on jamie oliver recipe)
800 g asparagus, woody ends removed
2 medium onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 leeks, trimmed and chopped
1 large potato, peeled and chopped
2 litres chicken or vegetable stock (I used 2 chicken cubes)
salt and black pepper
Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and gently fry the onions, potato, celery and leeks for around 10 minutes, until soft and sweet, without colouring.
Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.