Creamy White Asparagus
Soup

Ingredients:

• 450g Kingfisher White Asparagus (drained)
• 4 tablespoons butter
• 1 spring onions, thinly sliced
• 1 clove garlic, finely chopped
• 200g potato, peeled and diced
• 1l chicken stock
• 1 teaspoon cajun seasoning
• 1 small bay leaf
• ½ teaspoon dried leaf thyme
• ½ teaspoon sugar
• Freshly ground nutmeg (to taste)
• 1 tablespoon double cream
• Freshly ground black pepper, to serve (optional)
• Olive oil, to serve (optional)

Directions:

• In a large saucepan, melt butter over medium heat. Add the spring onions, stir and cook for about 3 minutes until soft.
• Add the garlic and cook for 1 minute longer.
• Add the Kingfisher White Asparagus, potato, chicken broth, Cajun seasoning, bay leaf, thyme, and sugar; bring to a boil. Cover, reduce heat to simmer and cook, stirring occasionally, until potatoes are tender.
• Carefully blend the hot mixture in small batches.
• Add cream and the nutmeg (to taste) and heat through. To serve, place 2 Kingfisher White Asparagus spears cut in half, sprinkle with a freshly ground pepper and a drizzle of olive oil.

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