In a saucepan, sauté cloves crushed garlic in butter until softened and fragrant. Add crisp spring onions, chopped, and cook with baby spinach and asparagus, chopped, until softened but still vibrant green in colour.

Add chicken stock and bring to a gentle simmer. Remove from the heat and purée the soup with a hand blender until smooth. Pour into a clean saucepan and heat over a low heat until warm. Serve with a drizzle of cream.