Soon the aspargus shoots will be ripe for picking, but a little latter on as the asparagus gets maturer and woodier, why not use it to make this tasty asparagus soup.

Ingredients

• 500g (approx. 1lb.)  Asparagus Tips
• 4 Cups  Chicken Stock
• 2-4 Cups  Water
• 1  Small Onion
• 50g (aprox. 2 oz.) Salted Butter
• 1 tbls  Lemon Juice
• 1 Bay Leaf
• 1 Large Pinch of Nutmeg
• 1 Large Pinch of White Pepper

Method

1. Dice the onion and soften in the butter untill translucent.
2. Add the stock and lemon juice.
3. Add the asparagus, add the water as necessary so that the aspargus is completey covered.
4. Bring to the boil and then reduce to a simmer.
5. Once simmering, add the spices and the bay leaf and leave to simmer for about twenty minutes.
6. Finally, remove the bay leaf and blend until smooth.  Serve hot.

I find that the soup looks great with a nice cream swirl as a finish.