SERVES 4 (as a starter)

METHOD

1. Peel and dice potato.
2. Wash and slice leeks.
3. Cut woody ends of asparagus and then slice into 2cm pieces reserving the tips.
4. Place the vegetables in a pan and sauté with the butter until softened.
5. Cover the vegetables with stock and add the sugar and seasoning.
6. Boil, and then simmer for 40 minutes and towards the end of the cooking, add in the asparagus tips.
7. Blitz the soup until very smooth (you can strain through a sieve if you want it extra smooth).
8. Fold in cream and yoghurt and refrigerate.
9. Salsa verde: blend together 1 cup parsley leaves, half cup mint leaves, 1 bunch chives, ¼ cup capers, 3 cloves garlic, 2 tsp dijon mustard, 2-3 tbs lemon juice, ¼ small onion, 4 anchovies & 1 hard-boiled egg.
10. Place a dollop of yoghurt with the salsa verde on top for serving.