Creamy Asparagus & Watercress Soup

Remove the tips of the asparagus and save for later, chop the rest of the stalks roughly.

In a deep pot gently sauté off the onions, thyme, & leek till soft and translucent.

Add the chopped asparagus and sauté off for a minute or so to coat itself in the favours of the pot.

Add the chicken stock, bring to a boil, then reduce to a simmer, and allow to cook out for 20 or so minutes, till the asparagus is tender.

Puree the soup either with an immersion blender or a liquidizer till smooth.

Season the soup with salt & pepper then put back on the heat, add the tips and the cress and allow to cook out for several minutes till tender.

Serve with a poached egg and crusty bread, drizzled with olive oil.