Leek & asparagus soup

Ingredients

1 tbsp olive oil

260g leek, chopped

300g potato, diced

1 bunch of asparagus, chopped (the whole spear, not just the tip)

1 litre stock

salt & pepper

cream (optional)

Directions

1. Heat the oil in a large pan, then add the leek and sweat for about 15 mins
2. Add the potato, asparagus, and stock, bring to a boil, then simmer for 15-20 mins. The ends of the asparagus need to be properly cooked.
3. Blend the soup until smooth then return to the pan.
4. Season to taste
5. Serve with a swirl of cream if desired.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)