Directions
Put the chopped asparagus, turnip, celery, and onion into a pan, add the vegetable stock to it, and boil the mixture. Tie up the salt, peppercorns, and herbs (parsley, mint, and thyme) in the piece of muslin and place it in this mixture. Boil it further, and then let it simmer for about an hour. Then, remove the muslin from the mixture and make it into a smooth puree in a blender.