Ingredients
2 tbsps butter
2 leeks, white and light green parts only – quartered
½ onion, diced
3 cups chopped asparagus (reserve tips for garnish)
1 cup peeled and diced tomatoes sea salt
freshly ground black pepper
5 cups chicken or vegetable stock
2 cups packed rucola – lightly chopped
½ cup heavy whipped cream
6 tbsps crème fraiche
freshly grated nutmeg
100g pesto
4 fine slices pancetta

Method

Melt the butter in a large saucepan over medium heat, cook the leeks and onion, stirring occasionally for five to six minutes or until the vegetables are tender.

Add the five cups of stock and cook over medium to low heat for about 10 to 12 minutes or until the potatoes are soft enough to mash.

Meanwhile, blanche the asparagus tips in boiling water until just tender, refresh under cold water until they cool down and set aside.

When the potatoes are ready, transfer the soup in batches to a blender and blend with the rocket and cream until smooth.

Strain through a fine mesh sieve and reheat gently. Taste and adjust the seasonings as necessary.

Ladle into bowls and top with a dollop of crème fraiche, the asparagus tips and strips of dry pancetta.

Joe Vella is an Executive chef, Hilton Malta, St Julian’s.