Spring Green Soup

Ingredients:

• 1 leek

• 1 onion

• 1 turnip

• 2 stalks celery

• 2 cloves garlic

• 1 T butter

• 1 T olive oil

• 1 bunch asparagus

• 2 c peas

• 1 c spinach

• 1 T Celery & Coriander Bitters

• 4 c vegetable stock

• 1/2 c creme fraiche

• salt and pepper

Instructions:

1. In a large pot melt the butter and olive oil over medium-low heat. 

2. Thinly slice leek, onion and garlic and add to the pot. Cook, stirring occasionally, until soft, about 5 minutes. 

3. Add peeled and chopped turnip; cook for 5 minutes until softened. 

4. Add chopped asparagus and 4 cups of vegetable stock. Bring to a boil, cover and simmer for about 8 minutes until the vegetables are tender.

5. Add peas and spinach and simmer for an additional 2 minutes.

6. Transfer the soup to a high power blender. Blend until smooth. 

7. Season with salt and pepper.

8. Serve warm with crusty sourdough croutons and a dollop of crème fraîche.