Ingredient:
250 g (8 oz) potatoes, chopped
1.5 litres (2 ½ pints) vegetable or chicken stock
500 g (1 lb) asparagus
2 garlic cloves, crushed
2 tbsp chopped fresh basil (optional)
Salt and black pepper
30 g (1 oz) butter (optional)

Method:
Put the potatoes into a large saucepan, add the stock, and bring to a boil. Cover and simmer for 15 minutes or until the potatoes are tender.

Meanwhile, cut any woody ends off the asparagus and discard. Cut off the tips and chop the stalks into chunks.

Add the asparagus and garlic to the pan, and cook for 5 minutes, stirring from time to time, until the asparagus is tender. Remove nine tips and reserve for the garnish.
Puree the soup in a food processor or blender until smooth.

Return the soup to the rinsed-out pan and reheat. Add the basil, if using, and salt and pepper to taste. Slice the reserved asparagus tips lengthways in half. Serve the soup hot, garnished with the asparagus tips, and small nuggets of butter, if wished.

Artichoke soup
Use 1×400 g can artichoke hearts or bottoms, drained and diced, instead of the asparagus, and garnish with basil.