Jersey Royal Potato and Asparagus Soup with Parmesan Croutons

Preheat oven to 180°C (160°C fan/Gas Mark 4).

Make the Parmesan Croutons: Toss the bread cubes with olive oil and grated Parmesan cheese. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.

Melt the Jersey butter in a large pot or Dutch oven over medium heat. Add the chopped leek and garlic and cook until softened, about 5 minutes.

Add the Jersey Royal potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.

Add the chopped asparagus (reserving the tips) and thyme sprigs (if using) to the pot. Cook for another 5 minutes, or until the asparagus is tender-crisp.

Remove the thyme sprigs (if using). Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to purée until smooth.

Return the soup to the pot. Stir in the Jersey milk and double cream (if using). Season with salt and freshly ground black pepper to taste. Gently heat through, but do not boil.

While the soup is heating, quickly steam or blanch the reserved asparagus tips until bright green and tender-crisp.

Serve the soup hot, garnished with the blanched asparagus tips and Parmesan croutons.