Asparagus Soup

01Method

1. 1

   Trim the woody base from each asparagus spear. White asparagus requires peeling its tough outer skin with a vegetable peeler before cooking.

2. 2

   Heat the butter in a pot and cook the sliced leek until soft. Add the diced asparagus and sauté together for a couple of minutes. Pour in the milk and stock, then simmer until the asparagus is tender.

3. 3

   Blend the soup thoroughly and season with salt, pepper, and nutmeg to taste.

4. 4

   Stir in the sour cream and simmer briefly to combine.

5. 5

   Ladle into bowls and garnish with shredded cheddar and ham pieces. Buttered croutons are an optional addition.