Asparagus, Leek & Potato Soup with Cheesy Croutons

Serves 4

1 tablespoon olive oil
1 garlic clove, finely diced
1 small leek, sliced
3 medium Agria potatoes (500gms approx.) peeled and diced
1 litre vegetable or chicken stock
2 bunches fresh asparagus
¼ cup cream or milk
Sea salt and cracked pepper to taste

4 slices sour dough or toast bread, cut into small cubes
¼ cup grated tasty or parmesan cheese
Fresh thyme or chopped Italian parsley

METHOD

1. In a large saucepan heat the olive oil, add the garlic and sliced leek and cook over a medium heat for 3-4 minutes until soft and fragrant.
2. Add the peeled and diced potatoes and mix together.
3. Pour over the stock and simmer for 10-15 minutes until the potatoes are tender.
4. Trim asparagus spears of any hard ends then cut into 1cm pieces.
5. Add the diced asparagus to the soup and cook a further 3-4 minutes until the asparagus is tender and bright green.
6. Blend the soup with a stick blender or in the food processor until smooth.
7. Add the cream (or milk) and season to taste.
8. For the croutons – arrange the bread cubes on a lined baking tray and sprinkle with the cheese and herbs then grill for 4-6 minutes until golden and crunchy.
9. Serve the soup in shallow bowls and garnish with a scatter of cheesy croutons.