Serves: 6
Preparation time: 10 minutes
Cooking time: 25 minutes

• 30ml butter
• 15ml olive oil
• 2 leeks, finely chopped
• 1 large potato, peeled and cut into cubes
• 500ml chicken stock
• 400g frozen peas, thawed
• 400g asparagus, chopped
• salt and freshly-ground black pepper, to taste
•  250ml cream
• crisply-fried bacon pieces for garnish

1 Heat the butter and oil in a large saucepan and sauté the leeks until soft and shiny but not brown. Add the potato cubes and stir-fry until all of it is covered with butter. Pour in the stock and simmer for 10 minutes. Add the peas and asparagus and cook until soft. Taste and season the soup with salt and freshlyground black pepper.
2 Purée the soup until smooth in a food processor, pour it back into the saucepan and then add the cream. Heat until warmed through and serve with fresh bread. Sprinkle the bacon on top just before serving.

Wine suggestion: An uncomplicated red wine will go well with this favourite.

Text and Image: Home magazine