2 tbsp. butter
1 clove garlic, chopped
1 med. onion, sliced
1/4 head cauliflower
2 carrots, chopped
6 asparagus stalks, chopped
1 leek, chopped
1 lg. potato, peeled & chopped
1 c. spinach, chopped
2 stalks celery, chopped
Salt & pepper
1 qt. chicken stock
Pinch of cayenne
1 c. heavy cream
3 tbsp. flour
1 tbsp. chopped parsley
1 tbsp. grated Parmesan cheese

Heat the butter in a soup pot. Add the onion and garlic; saute for a few minutes. Wash and chop all the vegetables. Add to the pot and cook for 5-6 minutes. Add the stock and allow to simmer for 25-30 minutes.

Mix the cream and flour together until smooth. Pour slowly into the soup, stirring constantly and let simmer until it begins to thicken. Serve with parsley and grated cheese sprinkled on top. Serves 6.