Asparagus Cappuccino

• 50 g (1¾ oz) butter
• 2 french shallots, diced

Heat the butter in a saucepan and gently sweat the shallots and garlic. Add the chicken stock, bring to the boil and simmer for 2 minutes, then add the asparagus. Cook for about 1 minute, then remove from the heat. Place the soup in a food processor or vitamizer, add the chervil and blend until smooth. Season to taste. Strain the soup through a fine stainless-steel sieve, then