Recipe

Spa Cuisine - Asparagus Soup With Roasted Shallots And Morels Recipe

Print Recipe

Ingredients

Directions

Step #1 In a large saucepan, mix the onion, garlic & 2 tbsps of the oil & cook over moderately high heat, until softened, stirring, about 5 mins.
Step #2 Add the asparagus & cook for 5 mins, stirring.
Step #3 Add the chicken stock & bring to a boil.
Step #4 Reduce the heat to moderately low & cook this until the asparagus are very tender, about 30 mins.
Step #5 Preheat the oven to 350°.
Step #6 In a bowl, soak the morels in the hot water until softened, about 20 mins.
Step #7 Swirl to dislodge any grit; drain & chop.
Step #8 In a pie plate, toss the morels, shallots, remaining 1/2 tbsp of oil & a pinch each of salt & pepper.
Step #9 Bake for about 15 mins, or until the shallots are softened & lightly browned.
Step #10 Working in batches, puree the soup in a mixer.
Step #11 Return the soup to the saucepan & season this with salt & pepper.
Step #12 Ladle into soup plates, garnish with the mushroom mixture & serve.
Step #13 NOTE: If you'd like to garnish the soup with asparagus tips, set aside 16 two-inch tips before cutting up the stalks.
Step #14 Blanch or sauté the tips separately.
Step #15 NOTE: The soup & morel garnish can be made ahead & put in the fridged separately overnight.
Step #16 Rewarm before serving.
Enjoy the Spa Cuisine - Asparagus Soup With Roasted Shallots & Morels recipe

Viewing Spa Cuisine - Asparagus Soup With Roasted Shallots and Morels Receipe