Heat the butter and oil in a large saucepan. Add half the asparagus tips and cook for a few mins to soften. Remove onto plate with slotted spoon and set aside.
Add the shallots, and leeks and sauté for 3-5 min or until softened. Add the asparagus stalks, garlic and spinach and season with salt and pepper and cook for another 3-5 min until softened but still bright.
Pour over the stock, bring to boil, then reduce heat and simmer uncovered 8-10 min or until stalks are tender.
Carefully ladle soup into a blender in batches if needed and blend until very smooth (you can also use an immersion blender). Return soup to pot
Stir in the cream.
Ladle soup into bowl and add asparagus tips and Mackerel to each bowl. Serve with crusty bread. Leftovers can be stored in the fridge in an air tight container for up to 2-3 days.
For a thicker soup consistency, just simply reduce broth/stock amount by 1 cup or more depending on how thick you want it. Add ½-1 cup of peeled and chopped potatoes in to cook with the asparagus for a richer and thicker consistency in this soup.
Cream can be substituted with a non dairy one if needed (coconut cream, cashew cream etc)
Leeks can easily be substituted with a small bunch of green onions.
Add fresh or dried thyme for extra seasoning.
Garnish can also include chopped chives and a squeeze of lemon juice before serving.
It is common to serve this soup with with a dollop of butter or herbed butter which gets swirled into the soup for extra flavour and richness.
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