- 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
- 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.