Ingredients

• 1 large potato, quartered, or more to taste
• 2 1/2 cups chicken stock, or more to taste
• 1 bunch fresh spinach
• 1 bunch pea shoots
• 1 tablespoon vegetable oil
• 1 bunch asparagus, trimmed and chopped
• 1 onion, finely chopped
• 2 ribs celery, chopped
• 2 tablespoons chopped pineapple mint, or to taste
• 2 tablespoons chopped fresh sage, or to taste
• 1 tablespoon creme fraiche
• salt and ground black pepper to taste

Instructions

1. Bring a large pot of water to a boil. Add potato; simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.
2. Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.
3. Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.
4. Pour soup into a food processor; process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.