Asparagus Soup

Chop the onions and add to a 2/3 pint pan with some low calorie oil and fry gently for 2/3 minutes. Add half a cup of hot water and 2 stock cubes and stir until stock cubes have dissolved.

Cut asparagus into 1 inch lengths, add to the pan and stir until beginning to soften then add 1 and 1/2 pints of hot water. Bring to the boil then simmer for 10 minutes.

Turn up the heat and add approx 1 cup of frozen peas, chilli and ginger. Bring back to the boill and then simmer for 3/4 minutes.

Check seasoning, add salt and pepper to taste then remove from the heat and blend to a smooth consistency. Stir in a large spoonful of creme fraiche and serve.