I recently went to a Mexican wedding where the chilled poblano soup was so absurdly delicious that I ended up finding the cooking tent after lunch to track down its creator. With fresh poblano chillies so hard to find in northern Europe, courgettes seemed like a neat substitution, particularly when gardeners everywhere are desperate for things to do with this incredible vegetable once it takes hold in the kitchen garden. This recipe may not sound sexy but it is crazily good, vouched for by my children, who have licked their bowls clean every time I have made it for them. A great reason to lean into making your own chicken stock (see p.xx) if ever there were one.

• 50g butter
• 2 medium onion, finely diced
• 1 fennel bulb, finely diced
• 1 green chilli, preferably jalapeno or serrano, finely chopped
• 20g dill, leaves and stalks finely chopped
• 200g potato, peeled and diced
• 200g spinach
• 300g asparagus (or courgettes)
• 1 litre chicken stock or water
• 100ml double cream (plus more to serve)
• A handful of tortilla chips

For the Ajillo Oil

• 4 guajillo chillies, about 25g
• A small handful fresh oregano leaves
• 1 tsp sea salt
• ½ head of garlic
• 1-2 tbsp cider vinegar
• 200ml vegetable oil

Warm a large casserole over a medium heat and add the butter. When it's foaming add the diced onion and fennel, season generously with salt and pepper and sweat gently for 8-10 minutes until the onions are turning translucent. Stir in the dill stalks with the potatoes, asparagus and chilli, coating them well with the butter. Turn the heat up a little and gently colour, about 5 minutes. Now pour in the stock, bring to the boil and simmer gently for 15 minutes, or until the potatoes are tender.  

Once the potatoes are tender, whiz the soup with a stick blender until smooth, stir through the cream and allow to cool. Once cool taste to check the seasoning; it may need more salt, or a squeeze of lemon juice. It should taste creamy and rich but fresh and bright - and chill in the fridge for at least four hours.

To make the chilli oil toast the chillies in a dry frying pan on either side. Cover in boiling water and set aside for 10 minutes. After 10 minutes transfer the chillies to a blender with the oregano, garlic, sea salt, vinegar and oil. Blitz to a puree. Heat gently in a small saucepan and set aside.

Before serving the soup taste once more and adjust the seasoning. Serve with spoonfuls of creme fraiche or cream, the chopped dill fronds, a handful of tortilla chips and a generous spoonful of the oil.

Note: You can also serve this with some shaved raw asparagus as a garnish.