Wild Mustard Asparagus Soup Recipe
Equipment
- Heavy Soup Pot
- Immersion Blender
Ingredients
- 15-20 stalks asparagus snapped into 2-inch pieces
- 5 stalks celery chopped
- 2 Tbsp good quality olive oil
- 1 scallion chopped
- 15 oz chicken or vegetable stock I used Pacific Natural Organic Chicken
- 2 cups fresh wild garlic mustard leaves
- 2 tsp Dijon mustard
- 1 Tbsp grass-fed butter
- 4 Tbsp toasted sunflower seeds
- Salt and pepper to taste
Instructions
- Saute celery in olive oil in a heavy soup pot until soft.
- Add scallion and asparagus, and continue to saute until vegetables are soft.
- Add stock, garlic mustard, and Dijon, and simmer medium-low for 15 minutes.
- Go to it with your immersion blender.
- Stir in butter until melted and incorporated into the soup. Add salt and pepper to taste.
- Serve warm, topping each bowl with a Tbsp of toasted sunflower seeds.