Asparagus soup with asparagus tips, Jersey Royal potatoes and watercress recipe
 Save the asparagus tips in this easy asparagus soup to make a salad with seasonal Jersey Royal potatoes and watercress. 50g/2oz butter2 shallots, chopped2 sprigs fresh thyme450g/1lb asparagus, stalks roughly chopped, tIps set aside for the stir fry125ml/4½fl oz white wine450ml/16fl oz chicken stock (vegetarians may substitute with vegetable stock)50ml/2fl oz double creamsalt and freshly ground black pepper 50g/2oz butter 2 shallots, chopped 2 sprigs fresh thyme 450g/1lb asparagus, stalks roughly chopped, tIps set aside for the stir fry 125ml/4½fl oz white wine 450ml/16fl oz chicken stock (vegetarians may substitute with vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper 110g/4oz Jersey Royal potatoes, cooked and cut into cubes1 tbsp olive oil60g/2½oz watercress, leaves only1 small bunch fresh chives, chopped 110g/4oz Jersey Royal potatoes, cooked and cut into cubes 1 tbsp olive oil 60g/2½oz watercress, leaves only 1 small bunch fresh chives, chopped Method For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes.Add the asparagus stalks, reserving the tips for the salad, and cook for one minute.Add the white wine, bring to the boil and cook until the liquid is reduced by half.Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender.Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth.Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper.For the stir fry, heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes, or until beginning to colour.Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through.Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper.To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each. For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes. For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes. Add the asparagus stalks, reserving the tips for the salad, and cook for one minute. Add the asparagus stalks, reserving the tips for the salad, and cook for one minute. Add the white wine, bring to the boil and cook until the liquid is reduced by half. Add the white wine, bring to the boil and cook until the liquid is reduced by half. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender. Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth. Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth. Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper. Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper. For the stir fry, heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes, or until beginning to colour. For the stir fry, heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes, or until beginning to colour. Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through. Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through. Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper. Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper. To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each. To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each.