Think Spring! Asparagus Soup

Yikes - it is absolutely freezing outside! Naturally, I am staying indoors and figured what better way to use up the vegetables in my fridge than making some soup. At the back of my vegetable drawer I found most of a bunch of asparagus starting to look a bit wilted, so it was no good for anything else. With that decided, I just looked around for everything else green and added that too. Soup is great to make in advance as freezes well and tastes even better the next day.

Asparagus Soup (2 servings):
2 small/120g potatoes
2 small/60g leeks
2 tsp butter
1/2 clove minced garlic
1 small bunch of asparagus
1 small glass/100ml white wine
salt & pepper
2 tbsp heavy cream (or creme fraiche or plain yoghurt)
2 cups/500 ml chicken or vegetable stock (or more)
squeeze of lime juice
capers to decorate (optional)

Chop the potatoes into very small pieces, finely slice the leeks (white part only), and chop the asparagus into 2cm pieces. Add all three to a saucepan with the butter and garlic over medium-low heat. Once the butter has melted, add the wine and cook for around 10-15 minutes or until the potatoes are soft. When done, puree the mixture in a food processor or blender, then push through a sieve to remove any fibres. This part will take the longest - just keep pushing the puree through with a spatula and add some stock to help the puree through. When that's done, put the puree back into the saucepan and add the cream and stock until you reach your desired consistency. Check that the seasoning is to taste and add the lime juice.