Asparagus Soup

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Ingredients:
900gms Fresh Asparagus
4 tbsp Butter or Olive Oil
1 1/2 Cups Sliced Leeks or Spring Onions (Scallions)
3tbsp Corn Flour
6 1/2 Cups of Water
1/2Cup Cram or Plain Curds/Yogurt
1 tbsp Chervil ( A French Herb), Chopped
Salt and Ground Black Pepper

Method:
Get the top 2 1/2 inches off the Asparagus spears and blanch in boiling water for 5 - 6 minutes until just tender. Drain thoroughly. Cut each tip into 2 - 3 pieces and set aside.

Trim the ends of the stalks, removing any brown or woody parts. Chop the stalks into 1/2 inch pieces.

Heat Butter or Oil in a heavy pan. Add the sliced leeks or spring Onions and cook over low heat, stirring occasionally, for 5 - 8 minutes, until softened, but not browned. Stir in the chopped asparagus stalks, cover and cook for a further 6 - 8 minutes, until the stalks are tender.

Add the flour and stir well to blend. Cook for 3 - 4 minutes, uncovered, stirring occasionally.

Add the water. Bring to the boil, stirring frequently, then reduce the heat and simmer for 30 minutes. Season to taste with Salt and Pepper.

Process the soup in a food processor. Strain, stir in the asparagus tips, most of the Cream/Yogurt and herbs. Garnish with Cream or Yogurt and serve.