Serves 2

275 g (10 oz) can asparagus

125 g (4 oz) potato, cooked

30 ml (2 tbsp) soured cream

150 ml (1/4 pint) milk

450 ml (3/4 pint) chicken stock

25 g (1 oz) mature English Cheddar cheese

1. Using a blender, puree together the asparagus, potato, soured cream and milk.

2. Pour into a saucepan with the chicken stock and heat gently.

3. Grate the cheese straight into the pan, adjust seasoning and serve with warm, crusty bread.