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2 bn Asparagus
25 g Butter; (1oz)
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
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