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1
To begin, diced some onions and leeks and lightly saute them in butter and olive oil. Do this for a couple of mins until the onions begin to translucent.
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2
Add a dash of wine to sizzle and let the wine burn up for a min or 2. Boil some asparagus (I normally use the thinner, smaller ones) for about 5 mins until they turn bright green.
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3
Add enough chicken stock into the onion and leek mixture and bring it to a boil. Once it boils, turn the heat down to a slow simmer and add in the asparagus. Let the entire mixture cook and simmer for at least 20 mins, and this will bring out the asparagus flavors into the broth mixture.
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4
Next, add some heavy cream to thicken the broth, but be careful not to add to much to make it a cream based soup. Bring the entire mixture to a blender and blitz it. Do not use all the asparagus in the blender, and add only if the color is not green enough. This is so to give it a lighter broth texture.
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5
Taste to ensure there is enough seasoning, if not, add enough seasoning (salt and pepper) to enhance the flavors.
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6
To plate, pour the broth into a soup plate and drop in just a dash of caviar in the middle and garnish it with an Italian parsley to give it a slight minty and herby perfume. Done!
