Turnip Onion Milk Asparagus Spring Soup

all ingredients are organic, most are from the Farmer’s Market; serves 8

perfect for the late spring (Hemant) melting period



3 tablespoons ghee

8 young onions

2 tablespoons black pepper

2 teaspoons black salt

1 big soup/stock pot

Slice onions thinly and caramelize in the ghee, salt, and pepper for 5 minutes.  Then reduce heat.

4 large or 8 medium white turnips; greens removed and saved

1/2 gallon milk

1 pound asparagus

Slice turnips into thin rectangular cubes.  Add to caramelized mixture.  Stir 3 minutes.  Add all of milk.  Stir while saying mantra. Turn heat to medium.

Chop turnip greens into small strips and add to the pot.

Allow milk mixture to bubble. (It may take a while.)

After breaking the ends off, chop asperagus into 1 inch long sections.  Add to pot.

2 teaspoon dried sage

4 teaspoon dried dill

4 tablespoons pine nuts

3 cups potato flakes

Add all 4.

With soup simmering, add flakes, and stir again well.  Serve when all vegetables are cooked through.

Makes you feel terrific.

Representing The 6 Tastes (approximately)

Sweet: ghee, milk, pine nuts, sage

Sour: asparagus, black pepper

Salty: salt

Bitter: turnip greens, turnips

Pungent: black pepper, onions

Astringent: asparagus, turnips, dill, potatoes