275 g (10 oz) can asparagus
125 g (4 oz) potato, cooked
2 tbsp (30 ml) soured cream
2/3 cup (150 ml) 1/4 pt milk
450 ml (3/4 pint) chicken stock
25 g (1 oz) mature English Cheddar cheese
method
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. Grate the cheese straight into the pan, adjust seasoning and serve with warm, crusty bread.
