This recipe was given to me by Andrew Richardson, Executive Chef at Cin Cin. It was served to me as an amuse bouche and I was so impressed I asked if I could have the recipe. I’ve asked chefs for their recipes before and not all are enthusiastic about sharing their secrets. I was delighted Chef Richardson was generous with this one.

Ingredients

250g butter

2 onions, peeled and diced

2 potatoes, peeled and diced

1 leek, white only, peeled and diced

1 celery stick, diced

3 cloves garlic

1kg asparagus, trimmed

500g spinach, washed

2L chicken or vegetable stock

500ml whole milk

500ml double cream

Directions:

Melt the butter in a large pan then add the onions, leek, celery and garlic and cook covered over low heat till and cook until the vegetables become translucent. Add the asparagus and cover again cooking until it’s bright green and just beginning to soften. Add the stock and bring everything to the boil and then reduce to simmer. Add the potatoes and cook until tender. Add milk, cream and bring back to the boil. once you’ve done that, remove from the heat and puree together with the spinach leaves. Strain through a sieve and season to taste with salt and white pepper.