Delicate soup

Preparation:

Preparation: Saute the chopped leek and garlic in the oil and 50 g of butter, add the diced potatoes and the white of the asparagus into small pieces. Wet with 125 cl of water, add the stock cubes, cover and cook for 40 minutes. Put the soup through the blender, put it back in the pot, add salt, add the parmesan cheese, a knob of butter and the asparagus tips, first browned in 20 g of butter for 10 minutes. Cook again for 5 minutes.