Boil a pan of hot water, cut the potatoes in quarters, add to the pan. Once cooked, transfer to another pan, add the chicken stock to cover all the potatoes. I use a pint of stock, but you can use more.
Add a small amount of oil to a frying pan, add the asparagus, celery, onions and herbs. Cook gently for 5 to 10 minutes. Wash and dry the pea shoots and spinach. Add to the potatoes and chicken stock. Then add the asparagus, celery, onions to the potatoes and stock; reduce the heat and simmer for 30 minutes.
Then remove from the hob and transfer all the ingredients into the food processor and process for 20 seconds until the soup becomes a lovely smooth liquid. Transfer the soup back into the pan, add the creme fraiche and stir in.
For the final touch - add a small amount of cream with a little salt and pepper.