Quick Asparagus Soup


1 10 oz (275g) tin asparagus spears
1 tub low fat cream cheese
4 oz (100g) potatoes, cooked
1 tblsp lemon juice
1/4 pt (150ml) milk
3/4 pt (425ml) chicken stock
salt and pepper
swirl of cream and chives to garnish


1. Put asparagus in blender with potatoes, cheese, milk and lemon juice.
2. Put in pan, add stock and heat gently and thoroughly.
3. Season and garnish.

Marion Morrison, St Vincent St. – Milton, Glasgow