Method
Trim any woody parts from the asparagus tips. Peel and dice the onion. Wash the leek, trim and cut into pieces. Heat the butter in a pan over a medium heat together with a splash of olive oil, this prevents the butter burning. Add the onion and leek, cooking until slightly caramelized. Add the asparagus and cook until just tender. Add the coriander leaves and parsley, stir into the mix and cook for a couple of minuets. Empty the ingredients into a blender, add the cream and whiz until fully pureed. Warm through slightly. Season. Serve immediately with fresh crusty bread or refrigerate and serve later chilled. If serving chilled this soup works especially well if a little garam masala is added with the onions.