This soup can be a great way of using up those asparagus stalks that would normally get thrown away. Wild garlic will now be coming to an end, so this soup is a great way of celebrating the end of the season. I like to use white asparagus as it lends a lovely sweetness to the soup, but green will work just as well. You can also use whole asparagus stalks too if you like. 

150g wild garlic washed thoroughly and finely chopped
1 litre chicken or vegetable stock
2 small potatoes thinly sliced

500g asparagus

1 stick of celery finely chopped
1 onion finely chopped
50g mascarpone
Salt and pepper
20ml Oil for frying

Fry off the onion and celery on a low heat until soft and glossy
Pour in the stock, add the potatoes and asparagus

Cook on a medium heat for 20 minutes
Add the wild garlic and stir through
Allow the soup to cool slightly before transferring to a blender to puree until smooth
Return the soup to the pan on a medium heat, add the mascarpone and stir until incorporated
Season to taste