Cream of Asparagus Soup with Morels
An elegant French cream soup with tender asparagus and sautéed fresh morels, inspired by chef Fredy Girardet.
FrenchVegetarianIntermediate45 minBy Northstar
Ingredients
Servings
4
- 8 spears thin green asparagus
- 6 spears fat green asparagus
- 1 whole shallot, chopped
- 3 0.5 oz fresh morels
- 2 tbsp butter
- 0.8 cup double cream
- 0 to taste salt
- 0 to taste white pepper
- 0 pinch cayenne pepper
Instructions
- 1
Blanch the thin asparagus spears briefly in salted boiling water for garnish; set aside.
- 2
Trim and roughly chop the fat asparagus. Cook with the shallot in butter over medium heat until softened.
- 3
Add the double cream and simmer gently for 10 minutes.
- 4
Blend the soup until very smooth. Season with salt, white pepper, and a pinch of cayenne.
- 5
Sauté the fresh morels in a separate pan with a little butter until tender.
- 6
Serve the soup topped with the sautéed morels and blanched thin asparagus spears.
Tags
soupfrenchvegetarianasparagusmushroomsoup-recipes-1