Heat the butter in a medium pan and fry the shallots over a gentle heat until soft. Add the potato, thyme and stock. Bring to the boil and simmer for 5 minutes until tender.
Cut off the asparagus tips and reserve. Cut off and discard any woody stems from the asparagus, then cut the remaining stems into 4cm (1½) chunks and add to the stock with the wine. Bring to the boil and simmer for about 8 minutes until the asparagus is tender.
Using a hand blender or liquidise, puree the soup until smooth. Steam the asparagus tips for 4-5 minutes, then add to the soup just before serving. Pour into small bowls with a swirl of cream and a grind of black pepper.
Cook's Tips
This soup can be frozen for upto one month.
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