We hope you enjoy this recipe for a cool and creamy summer soup compliments of Executive Chef Ken Blue of the Hippocrates kitchen! Ingredients: 5 C. Nut Cream (1/2 Almond – 1/2 Pine Nut) 1 Bunch Asparagus (no leaves) 4 Stalks Celery 3/4 T. Garlic Powder 1/4 Sweet Onion 1.5 T. Kelp Powder 1.5 T. Dried […]