Asparagus Cappuccino

Ingredients:
25 g unsalted butter
1/2 tbsp olive oil
1 onion, chopped
2 sticks celery, chopped
1 baby fennel bulb, chopped
1 medium potato, chopped
1 tbsp chopped tarragon
375ml chicken stock
350 g (about 12 spears) asparagus, woody ends trimmed, chopped
300 ml thick cream.

Method:

1. Heat the butter and oil; fry the onion, celery and fennel for 1 minute.
2. Add the potato, tarragon and stock and cook for 10 minutes.
3. Add the asparagus and cook for a further 5 minutes until the vegetables are tender.
4. Set aside to cool slightly then place in a blender and process until smooth.
5. Season well with salt and pepper and add the cream.
6. Just before serving reheat the soup gently, and you can blend with an electric hand blender to froth the soup. Pour into serving cups.

Serves 8
Adapted from ABC Delicious: Let's do Lunch