Ingredients
2 1/2 litres chicken stock
1 Tbsp extra virgin olive oil
2 leeks, the white local variety
2 medium-sized potatoes
450g asparagus (the fatter the better)
3 cloves garlic
1 1/2 tsp salt (or to taste)
1/2 tsp freshly ground black pepper

For red pepper cream:
1 Tbsp extra virgin olive oil
6 shallots (peeled and sliced)
2 red peppers or capsicums (diced)
2 red chillies (pounded)
100 ml chicken stock
Salt to taste
A little black pepper

Method
For chicken stock:
Simmer 1 1/2 boneless chicken breasts, skinned, with 4 litres water for an hour. You should get at least 3 litres of chicken stock.

For asparagus soup:
Split the leeks into two and slice. Cut off the hard ends of the asparagus and slice. Peel and dice potatoes. Heat olive oil in a deep pan till medium hot, add the leeks and stir till they are soft. Don’t let them burn. Add the hot chicken stock, potatoes, garlic and a pinch of salt. Let it simmer over low heat for 10 minutes. Add the asparagus and boil till soft, about seven minutes. Add salt and black pepper. Pour the mixture into a blender and blend till smooth. Set aside.

For red pepper cream:
Heat olive oil in pan till medium hot. Add shallots and red peppers and stir till soft. Add ground chillies. Add chicken stock, bring to boil and cook for five minutes. Add salt and black pepper. Pour into a blender and blend till smooth.  Drizzle the red pepper cream over the asparagus soup and serve. (Drizzle in concentric circles round the soup, then use a barbecue stick, dredging from the centre, to form a design.)
You could also sprinkle fried bacon crisps (beef or pork) round the soup.