Instructions: Melt the butter and cook the shallots, garlic and soft thyme leaves until soft. Add some diced potatoes and vegetable stock and cook until the potatoes are soft. Add the trimmed asparagus, some fresh peas and a handful of spinach and cook for 7 minutes.

Liquidise and pass through a sieve, season to taste.

Serve topped with a dollop of whipped cream and a few blanched asparagus tips.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.