Instructions: Using a sharp knife trim the asparagus this will yield around 700g.

Cut the tips off the asparagus and set aside.

Thinly pare the stalks with a vegetable payer and chop into 25mm pieces.

Finely chop the shallots and leeks.

Heat the oil in a large saucepan add the shallots and cook gently on the simmering plate for 2 to 3 minutes.

Add the leeks and continue to cook for about 5 minutes or until soft.

Add the chopped asparagus and 900ml water season and bring to the boil.

Cook uncovered in the simmering ovenfor 10 to 20 minutes or until the asparagus is very soft.

Allow to cool a little.

Pour the soup into a food processor or blender and process until very smooth.

If using a food processor push through a fine sieve.

Halve the reserved asparagus tips lengthways if they are large and cook in boiling salted water for 2 to 3 minutes or until just tender then drain and refresh with cold water.

Add the asparagus tips to the soup cover and chill for at least 4 hours preferably overnight.

Mix approximately 450 to 600ml iced water into the soup; season well.

Serve in chilled soup bowls garnished with chervil.

To trim asparagus break off the tough stalk ends and use a potato peeler or small knife to remove the bitter outer bits.

The easiest way to push the asparagus puree through a sieve is wrth the bowl of a ladle. Make sure the soup is served very well chilled in chilled bowls; if not it will lose its refreshing taste

Serves 6

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