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Asparagus Soup

2 bn Asparagus
6 Shallots
4 Potatoes
25 g Butter; (1oz)
Double cream
Fresh peas
Vegetable stock
1 Handful fresh spinach
Fresh thyme leaves

Melt the butter and cook the shallots, garlic and soft thyme leaves until soft. Add some diced potatoes and vegetable stock and cook until the potatoes are soft. Add the trimmed asparagus, some fresh peas and a handful of spinach and cook for 7 minutes.

Liquidise and pass through a sieve, season to taste.

Serve topped with a dollop of whipped cream and a few blanched asparagus tips.

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