Asparagus and Spinach Soup

I'm posting a simple lunch as I'm expecting my lovely mother and sister to drop in for lunch in a while.  Our local asparagus is coming to the end of the season but is still packed with flavour and goodness and makes a really vibrant green soup.  I'm using my soup maker so all I've had to do is chop it up and chuck it in.  Tasty!

Ingredients

25g butter

a little vegetable oil

350g asparagus spears, stalks chopped, woody ends discarded, tips reserved

3 shallots, finely sliced

2 garlic cloves, crushed

2 large handfuls spinach

1 large potato, peeled and diced

700ml vegetable stock (fresh if possible)

olive oil, for drizzling (optional) or a swirl of single cream

crusty bread , to serve.

Method

Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.

Add the shallots, asparagus potato and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.

Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with bread, if you like.

If using a soup maker, use the chop and chuck it in approach and have a nice cup of tea.