Creamy Spinach & Leek Velouté

Ingredients

• 4oz or 1/4 lb Ontario Grass-fed Butter
• 2-3 Medium White Onions (peeled and cut into chunks)
• 1 oz fresh garlic (sliced)
• 2 sprigs of fresh thyme
• 1/2 cup white vermouth
• 1.5 tablespoons of local honey
• 2 oz salt
• 2 cups 35% Ontario cream
• 2 oz blanched and drained wild leek tops
• 1 bag or 5.75 oz of organic spinach
• Small splash of apple cider vinegar for brightness (optional)