This soup is not only delicious but a real celebration of spring flavors! 

• 3 Tbsp. olive oil
• 2 Tbsp. butter
• 2 cloves garlic, minced
• ¼ C. celery, chopped
• 1/3 C. sweet onion, chopped
• 1 C. carrots, chopped
• ½ C. white wine
• 2 C. new potatoes, chopped and cooked 

Saute for 5-7 minutes (add 1 C. of stock if mixture gets to dry) 

• 2 C. fresh asparagus, chopped
• 3 C. chicken, or vegetable, stock
• 2-3 Tbsp. lemon juice
• 1/8 tsp. salt
• Pepper to taste

Add to sauté mix and cook gently until the asparagus is just barely tender. 

• 2 tsp. fresh herbs (thyme, rosemary, or oregano)
• ½ C. fresh watercress or spinach
• 2 Tbsp. fresh parsley, chopped
• 1 C. half & half or milk

Stir in and heat through, 1-2 minutes. Garnish with grated Swiss or Parmesan cheese. Serve immediately.