Asparagus & leek soup

THIS is an ideal starter for entertaining. To make it more satisfying for lunch, add a poached egg or two to each bowl. Leeks are lower in carbs than onions and we love their sweet flavour. Use the ends of leeks and the asparagus in the soup. The cream enriches it and makes it more satiating. Do wait for the asparagus to be in season to ensure a good flavour.

SERVES 4 Per serving: Calories, 211; carbohydrates, 3.6g; protein, 5.3g; fat, 19g; fibre, 2.5g

35g butter 1 tbsp extra virgin olive oil 1 large leek Two bunches asparagus 2 sticks celery, roughly chopped Salt and freshly ground black pepper 100ml double cream

TRIM the root and coarse leaves from the leek and put them into a saucepan with 1.5 litres of hot water to make the stock. Bring to the boil then reduce to a medium heat. Snap the woody ends off the asparagus and put these into the stock. Trim the heads from the asparagus and set aside. Put the chopped leek and celery into a saucepan with the butter and oil and cook slowly for 10 minutes. Chop the main stem of the asparagus and add these to the saucepan. Stir through and cook for 5 minutes. Use a potato masher to crush the asparagus ends in the stock pan to release the flavour. When they are soft, the stock is ready to use and can be strained into the saucepan with the vegetables. Let the soup bubble over a medium heat for 10 minutes, or until the vegetables are soft. Then purée with a hand blender until smooth. Stir in three-quarters of the cream, leaving the rest for the end. Sauté the asparagus tips in a small pan with a little more butter for 5 minutes. Ladle the soup into warm bowls and swirl in the remaining cream. Scatter over the asparagus tips and serve.