1/2 cup olive oil
1 cup finely chopped onions
1 cup chopped celery, including tops
1 cup chopped fennel, including tops
2 tablespoons butter
1/2 cup flour
5 cups turkey or {chicken broth}
1 cup brewed tea
1/2 cup finely chopped fresh spinach
4 ounces Neufchatel cheese, diced
1 1/2 cups milk
1 cup light cream
1 teaspoon salt
1/8 teaspoon white pepper

In a medium saucepan heat the oil and saute the onions. Add the celery and fennel and sauté until tender.

In a separate pan heat the butter. Whisk in the flour until a paste is formed. Slowly add the broth to the paste, mixing well. Add the tea. Transfer the sautéed onion, celery, and fennel to the soup mixture. Add the spinach and Neufchatel cheese, and blend well. Add the milk and bring the mixture to a gentle boil over medium-high. Add the cream, salt, and pepper and heat through. Do not boil once the cream is added.