Popeye's Soup

What an amazing trug.... a present from my lovely mum this Christmas and makes me feel like Margo from the Good Life (not). This is a truly vegetarian dish and I imagine it's packed with goodness.  It's certainly fresh, as I picked the spinach and wild garlic in our garden and 30 minutes later it turned into a vibrant green soup.   An added extra was the asparagus from the woody part of the stems discarded the other day.  I planted the perpetual spinach last year and it has been true to its name.  It just keeps on coming.
So, this one's for Helen +Millstock Stainless Ltd . and a generous bowlful will be with you on Tuesday. Now back to the gardening and looking forward to a smashing Sunday lunch later +The Hop Pole Bewdley.

Ingredients
3 - 4 very large handfuls of spinach roughly chopped
2  handfuls of wild garlic roughly chopped - use bashed up garlic if not near the wild stuff
Left over stems of asparagus if you have some
3 medium potatoes peeled and chopped into cubes.  Use more potato if you want a thicker soup.
3 knobs of butter
1.5 litres of vegetable stock, I used Court Bouillon
White pepper to taste
Salt if you think it needs it, I didn't bother as the stock has salt in it.

So, what did I do? 
First, I made a cup of tea.
Then I melted the butter gently in a large pan and then added the asparagus, potatoes, spinach and wild garlic.  Then I poured in the stock, gave it a good stir and waited until it came to the boil.  Once up to heat I then simmered it for about 12 minutes until the potato was soft.
Once, I'd finished my tea I used my stick blender to blitz it until smooth.  We enjoyed a bowl on the patio enjoying the bank holiday sun.