Cream of Asparagus Soup
2 bundles Ballynavortha House asparagus, trimmed
1 leek, washed and trimmed
400ml vegetable or chicken stock
1 tbsp double cream
1 tbsp olive oil
4 medium eggs, poached
Cut the asparagus into 3cm lengths. Reserve the tips and set aside.
Halve the leek lengthways and cut into 1 cm pieces.
Melt the butter in a large saucepan and add the leek and asparagus. Sauté for 3 minutes, until the vegetables are starting to soften.
Add the stock and bring to the boil. Simmer gently for 10 minutes, until the asparagus is soft and cooked through.
Blend the soup in a food processor or with a hand blender, until smooth. Season to taste with sea salt and black pepper and return to the pan. Add the double cream and warm through.
Meanwhile, toss the asparagus tips in the olive oil and griddle in a ridged griddle pan for 2 minutes. Serve the soup in warmed soup bowls and garnish with the asparagus tips.