Creamy Asparagus Soup With Morel Mushrooms and Ramps |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1/2 tablespoon oil |
2 ramps, cleaned and chopped |
1 lb asparagus, cleaned and trimmed and cut into 1 inch pieces |
1 handful morel |
2 cups vegetable broth (or chicken broth) |
pepper |
1/2 cup cottage cheese |
1/4 cup milk |
1 tablespoon miso |
Directions:
1. Heat the oil in a pan.
2. Add ramps and saute until fragrant (about 1-2 minutes).
3. Add the asparagus and morel mushrooms. Cover with the broth and season with pepper. Bring to a boil, reduce the heat and simmer covered until the asparagus is tender (about 10 minutes).
4. Remove from heat and add the cottage cheese and milk. Puree the soup to the desired consistency.
5. Return the pan to the stove and bring to a boil.
6. Remove pan from heat and mix in the miso.
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