Spring Watercress & Asparagus Soup

• Soup
• 2 tablespoons extra virgin olive oil
• 1 bunch asparagus, chopped
• 5 garlic scapes, chopped
• 1 shallot, sliced
• 1 bunch watercress
• 1 tablespoon ghee (optional)
• 1 avocado
• 1/2 cup flat-leaf parsley, chopped
• 2 cups hot water
• 1 teaspoon sea salt
• 1/4 teaspoon fresh cracked black pepper
• Raw Garlic Creme
• 1/2 cup pine nuts, soaked 2-3 hours
• 1/2 water
• 3 garlic cloves
• 2 tablespoons nutritional yeast
• 3/4 teaspoon sea salt

1. In a medium soup pot, heat the olive oil then add the shallot, garlic scapes and asparagus to the pot, sautee a few minutes until the asparagus is tender.
2. Reduce to low heat, add the watercress and ghee, stir well and cook for 2-3 minutes.
3. Transfer mix to a high-speed blender, add the avocado, fresh parsley, lemon juice, and water, puree until creamy.
4. Taste and season with salt & pepper, blend again until well combined.
5. To serve, pour into individual bowls and garnish with chopped avocado, asparagus tops, and baby watercress leaves. Sliced radishes also make a lovely garnish, I dehydrated mine overnight to make crispy radish chips as a topping. For a heartier meal, pour soup over a large scoop of cooked quinoa. Top with a little dallop of fresh garlic creme.
6. Combine all ingredients in a high-speed blender and blend until creamy. If too thick, add more water to reach desired consistency.
7. Seal and store in an airtight glass container in your refrigerator until ready to use.

extra virgin olive oil, garlic, shallot, watercress, ghee, avocado, flatleaf parsley, water, salt, fresh cracked black pepper, garlic crueme, pine nuts, water, garlic, nutritional yeast, salt

Taken from food52.com/recipes/28113-spring-watercress-asparagus-soup (may not work)