Heat the butter in a medium pan and fry the shallots over a gentle heat until soft. Add the potato, thyme and stock. Bring to the boil and simmer for 5 minutes until tender.
Cut off the asparagus tips and reserve. Cut off and discard any woody stems from the asparagus, then cut the remaining stems into 4cm (1½) chunks and add to the stock with the wine. Bring to the boil and simmer for about 8 minutes until the asparagus is tender.
Using a hand blender or liquidise, purée the soup until smooth. Steam the asparagus tips for 4-5 minutes, then add to the soup just before serving. Pour into small bowls with a swirl of cream and a grind of black pepper.
This soup can be frozen for up to one month.
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.