ASDA part of the Wal-Mart family

• 25g butter
• 1 large leek, trimmed and sliced
• 1 large potato, peeled and diced
• 2 chicken stock cubes
• 3 x 250g pack Asda freshly frozen asparagus spears
• 284ml carton single cream

1 Melt the butter in a large pan. Add the leek and potato, and stir until coated in butter. Cover and cook over a low heat for 10 minutes, stirring occasionally.

2 Dissolve the stock cubes in 1.25 litres boiling water and add to the pan. Cut the tips off one pack of asparagus and set aside. Add the rest to the pan, bring to the boil and simmer for 10 minutes.

3 Purée the soup, then return to the pan with two-thirds of the cream and the asparagus tips. Reheat, but don't allow to boil. Divide between 6 bowls, and add a swirl of cream to each one.