Cream of asparagus soup

Soften chopped onion in butter, add asparagus cut into short lengths and stock, then simmer for about 12–15 minutes until tender. Blend smooth and stir in cream; keep the soup below a boil after adding the cream so it is less likely to split.

Snap or trim off the woody ends before cooking, and blend the tender stems thoroughly. For an especially silky soup, push it through a fine sieve; add the asparagus tips near the end so they stay intact for serving.

Serve it with crusty bread or cheese toasties, or top it with asparagus tips, black pepper and a little cream. A poached egg or smoked salmon makes it a more substantial lunch.

Yes, but cream can separate and the soup may lose its silky texture when thawed. For the best result, freeze it before adding the cream, then thaw, reheat gently and stir in the cream just before serving.

Cool it promptly, refrigerate it in a covered container and eat it within two days. Reheat only the portion you need until steaming hot, and avoid reheating it more than once.

For a lighter finish, blend in a peeled, cooked potato or a handful of cooked white beans to give the soup body. Crème fraîche or plain yoghurt also works, but stir it in off the heat to reduce the chance of curdling.