Cream Of Asparagus Soup With Sorrel

1. 1

   Simmer the asparagus in the chicken stock for 10 minutes, or until tender.

2. 2

   Ladle the stock and asparagus into the blender (careful, it's hot) and puree. Strain for smooth-like-velvet texture, or don't bother, for a more rustic texture.

3. 3

   Slice the sorrel leaves into a chiffonade and mince the chives.

4. 4

   Reheat the soup to a lazy simmer, stir in the sorrel and chives, then add the cream and bring the soup just short of a boil.

5. 5

   Serve in small bowls with a few chives scattered over the top.

6. 6

   Cream makes this soup extra rich and special. It's also nice just topped with a little dollop of Greek yogurt, for a lower calorie alternative.

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