Vichyssoise of English Asparagus and Jersey Royals

This is my take on a classic French creamed soup that is usually served ice cold. Traditionally, Vichyssoise is a thick soup made with leeks and potatoes, cooked and blended to a smooth consistency, then chilled and served with a sprinkling of chopped chives.

My version takes most of these elements into consideration but has a quintessential English, early summer, seasonal feel, using the finest asparagus and nutty, short-season Jersey Royal potatoes to lend a richer viscosity to th