Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Trim the bottom of the asparagus a few inches from the bottom, depending on the thickness of the asparagus. You can bend the asparagus and see where it will naturally snap to test where the stalk becomes less woody. Set aside as we will use these trimmed pieces for the base of the soup. Cut the remaining asparagus into 1 inch pieces, slightly on a bias.

Mince the shallots and garlic.

Peel and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the potato into pieces 3 – 4 centimeters in size.

In a large pot, add the olive oil and place over medium heat. Add the shallots, garlic, diced potato and the end of the trimmed asparagus and let cook for 2 – 3 minutes until the shallot has become translucent.

Add the stock and allow to simmer for 20 – 30 minutes, until the asparagus ends and potatoes have become very soft. Transfer this to a blender and blend on high speed until smooth, then pass through a fine mesh sieve. Return this mix to the pot.

Place back on medium heat and add the 35% cream and the rest of the cut asparagus. Allow to simmer for 5 minutes until the asparagus has become tender, then Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Garnish with the minced chives before serving.