Jersey Royal Potato and Asparagus Vichyssoise

Melt the Jersey butter in a large saucepan over medium heat. Add the sliced leek and cook gently for 5-7 minutes, or until softened and translucent, but not browned.

Add the chopped Jersey Royal potatoes and asparagus (except for the reserved tips) to the saucepan. Stir to coat with the butter and leeks.

Pour in the vegetable stock and bring to a simmer. Reduce the heat and cook for 20-25 minutes, or until the potatoes are tender.

While the potatoes are cooking, blanch the reserved asparagus tips in boiling water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process and preserve the color. Drain and set aside.

Remove the saucepan from the heat and allow the soup to cool slightly for 5 minutes.

Carefully transfer the soup to a blender (or use an immersion blender directly in the saucepan) and blend until completely smooth and creamy. Be cautious when blending hot liquids.

Stir in the Jersey milk. Season with salt and freshly ground black pepper to taste.

Cover the soup and refrigerate for at least 2 hours to chill thoroughly. This allows the flavors to meld together.

To serve, ladle the chilled soup into bowls. Garnish with the blanched asparagus tips and a sprinkle of fresh chives.

Optionally, drizzle with a little extra virgin olive oil or a swirl of Jersey cream for added richness.