Creamy Asparagus and Dill Soup

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  • 400g asparagus spears
  • 2 shallots
  • 1 potato
  • 1 tablespoon butter
  • 1 clove garlic, crushed
  • 3-4 cups chicken stock
  • 2 tablespoons thickened cream
  • 4 sprigs dill


Roughly chop the asparagus spears.   Peel and slice the shallots and potato. Melt butter in a saucepan and add shallots and garlic. Cook gently for a few minutes then add the diced potato, dill (reserving a little for garnish), sea salt and pepper and chicken stock.
Simmer for 20 minutes until potato is tender then add asparagus and cook for 5-10 minutes until tender but still bright green. Whizz the soup in the food processor or blender and strain through a sieve if desired. Add sea salt and pepper to taste, add cream and gently reheat

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