Asparagus Pepper Bisque
splash olive oil
1 yellow onion, chopped
3 stalks celery, chopped
2 handfuls fresh spinach
1 pound fresh asparagus, chopped
1 cup juice from bell peppers (3-4 peppers)
1 cup vegetable broth
1 1/2 cups cashews
pepper and sea salt, to taste
Sauté onion, celery, asparagus and spinach in olive oil. Add juice and broth, simmer until asparagus is tender. Transfer to blender (in batches if necessary), add cashews and puree on high until smooth. Return to pot to keep warm. Season with pepper and salt.
Garnish with asparagus tips when serving.