A friend of mine asked me for this recipe, hence this blog post. It requires 1 kg of frozen asparagus (although of course fresh asparagus would be better), 500ml of chicken stock and 500ml of just plain water. I don’t use stock cubes. There is an Italian salt and herb mixture called Ariosto which is usually brilliant for meat recipes – but a pinch of it comes in handy and adds the famous je-ne-sais quoi to any soup. Also needed are some pepper corns, a few drops of lemon juice, and a swirl of cream. A hint of paprika for toasting the bread with butter and making croutons. An immersion blender and bob’s your uncle.