The Method

Melt the butter in a large saucepan over a low heat and gently sauté the shallots for 2-3 minutes, or until softened but not coloured.

Add the asparagus and cook, stirring for 5-10 minutes or until it begins to soften. Add the hot chicken stock and remove from the heat.

Pour the soup into a blender and process until smooth. You may have to do this in batches as the blender should be no more than half full each time to avoid any overspill. Hold the lid on with a dish cloth to protect your hands from splashes.

Return the soup to the pan to warm through gently, stir in the crème fresh and season to taste. Serve in warmed bowls, accompanied by buttered toast, topping with a drizzle of truffle oil and another pinch of black pepper.

•         25g unsalted butter, plus extra to butter the toast
•         2 shallots, finely sliced
•         750g white (or green) asparagus, chopped into 1 inch pieces
•         1 litre good quality chicken stock
•         2 tbsp creme fraiche
•         salt flakes and black pepper

Tana Ramsay, Tana's Kitchen Secrets

Tana’s tip
This recipe can be made in advance to the end of step 2 and can also be made frozen at this point.

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