A very easy, quick and simple soup to make.

5 cup water

1 chicken stock cube

4 medium potato (peeled and quartered)

1 bunch leeks (cleaned and sliced)

1 can - 430 g (15 oz) asparagus (salad cut)

 Salt and white pepper

 Sweet Basil and oregano

150 ml (5 oz) fresh cream to decorate.

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• Boil in a pot chicken stock, leeks, shin and potato.

• When potatoes are soft, add the can of asparagus with the juice. (keep some asparagus for decoration

• When asparagus are soft, blend all in a food mixer.

• Return soup in pot and warm up

• Serve decorated with few pieces of asparagus and a swirl of cream.

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