Spring Vegetable Soup with Sour Cream and Fresh Dill

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup diced white or yellow onion
• 1/3 cup diced peeled carrot
• 1/3 cup diced celery
• 1/2 teaspoon kosher salt
• 3 garlic cloves, minced
• 6 cups chicken stock, preferably home-made
• 3/4 pound red-skinned potatoes (about 3 medium)
• about 4 medium carrots (1 c. sliced)
• about 1 bunch asparagus (2 c. chopped)
• 2 cups frozen petite peas, unthawed
• sour cream, for serving
• 3 tablespoons chopped fresh dill, for serving

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