The color of this soup is especially vivid if you leave out the cream. Instead of the red pepper puree, you can use thinned sour cream for a garnish. Remove tough part of stems from asparagus by snapping asparagus in half.
Place stems in a saucepan with chicken stock.
Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat and discard stems. Chop asparagus tips into 1-inch pieces. Bring asparagus broth to a boil, add cut asparagus and cook until soft, about 10 minutes. Remove from heat, add spinach leaves, and stir to wilt spinach.