Serves 6 to 8 (small soup bowls)
6 cups (~1.5 liters) vegetable stock
10 large asparagus stalks, ends trimmed and cut in 2 inch pieces
½ head medium sized cauliflower, roughly chopped
1 cup celery, roughly chopped
8 cloves garlic
1 cup fresh spinach or kale
½ tablespoon thyme
½ tablespoon rosemary
1 ½ teaspoons salt
½ teaspoon white pepper
1 cup half and half or cream
Garnish with fresh watercress or parsley
In a large pot, bring the vegetable stock to a vigorous boil on high heat. Add the asparagus, cauliflower, celery and garlic cloves. Reduce to medium high heat and simmer for about 15 minutes until all the vegetables are fork tender.
Add the spinach or kale, the herbs, spices and cream. Stir to mix thoroughly. Purée the soup in a blender or food processor. You will have to do this in batches. Be careful not to overload the equipment since this is hot liquid; you need to leave room for the steam. Alternatively, you can use a handheld blender.
After puréeing thoroughly, allow the soup to simmer on medium low for another couple of minutes before serving. Garnish with fresh watercress or parsley. (Pictured above with a small dollop of herbed butter).