Asparagus and Wild Garlic Soup.

 A delicious spring soup mixing bought and foraged ingredients.

In a pan with a little oil and a good knob of butter soften half an onion, a small chopped carrot and a stick of celery.

Season and add water bring nearly to the boil and turn heat down to a simmer.

Take the tips off the asparagus and reserve. 

Cut the woody end off the stalks and discard, shave any tough outer skin from the base of the stalks with a peeler, chop and add to the pan along with a good hand full of chopped wild garlic leaves.

When all the veg is cooked blitz in a blender and pass through a sieve back into the pan, pushing all the pulp through with the back of a wooden spoon - this will get rid of any woody bits left in the asparagus.

Add the asparagus tips back to the soup and warm through until the tips are cooked and serve.