Ingredients

3 bunches asparagus (separate head from rest)

3 stems celery

garlic

hummus (2 spoons)

greek yogurt (3 spoons)

olive oil

fresh mozzarella

salt

pepper

Preparation

  1. blanch (<1 minute) asparagus stems with olive oil
  2. blend celery with 1 cup water, 1 spoon olive oil, garlic and salt/pepper
  3. cool asparagus with ice and add to blender
  4. add hummus and yogurt to blender
  5. blanch asparagus heads and cool with ice
  6. add in mozzarella chunks into soup