Creamy Asparagus Soup with Morel Mushrooms and Ramps by Closet Cooking
(makes 2 servings)

Ingredients:
1/2 tablespoon oil
2 ramps (cleaned and chopped)
1 pound asparagus (cleaned and trimmed and cut into 1 inch pieces)
1 handful morel mushrooms
2 cups vegetable broth (or chicken stock or dashi)
pepper to taste
1/2 cup cottage cheese
1/4 cup milk
1 tablespoon miso

Directions:
1. Heat the oil in a pan.
2. Add the ramps and saute until fragrant, about 1-2 minutes.
3. Add the asparagus, morel mushrooms, cover with the vegetable broth and season with pepper.
4. Bring to a boil, reduce the heat and simmer, covered, until the asparagus is tender, about 10 minutes.
5. Remove from heat and add the cottage cheese and milk.
6. Puree the the soup to the desired consistency.
7. Return the pan to the stove and bring to a boil.
8. Remove from heat and mix in the miso.