This soup has several flavors of spring, including stinging nettle, wild green onion, wild asparagus, and dryad’s saddle. It is one of my favorites, so I thought I would share the recipe with you.
4-5 cloves garlic, minced
1 shallot, finely chopped
2 stalks of celery, finely chopped
A couple of small, young dryad’s saddles, finely chopped
1 cup finely chopped wild green onion
2 cups chopped asparagus
2 cups chopped stinging nettles
1 package of your favorite sausage (optional)
1/2 cup butter
1/2 cup flour
6 cups milk
Salt and pepper
Cook the sausage and crumble or chop it into bite size pieces. Melt the butter in a large pot. Add garlic, shallot, and celery and sautee until soft. Lower heat and stir in flour to make a paste. Stir in the milk. Add in the remaining ingredients. Cook over low heat for 30 minutes.
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