Springtime Soup

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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