Spa Cuisine - Asparagus Soup With Roasted Shallots and Morels |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
1 small onion, coarsely chopped |
1 teaspoon finely chopped garlic |
2 1/2 tablespoons canola oil |
2 lbs asparagus, cut into 1/2-inch lengths |
6 cups chicken stock or 6 cups low sodium chicken broth |
1/2 cup dried morels (about 1/2 ounce) or 1/2 cup porcini mushroom (about 1/2 ounce) |
2 cups hot water |
2 large shallots, thinly sliced |
salt & freshly ground black pepper |
Directions:
1. In a large saucepan, combine the onion, garlic and 2 tablespoons of the oil and cook over moderately high heat, stirring, until softened, about 5 minutes.
2. Add the asparagus and cook for 5 minutes, stirring.
3. Add the chicken stock and bring to a boil.
4. Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes.
5. Preheat the oven to 350°.
6. In a bowl, soak the morels in the hot water until softened, about 20 minutes.
7. Swirl to dislodge any grit; drain and chop.
8. In a pie plate, toss the morels, shallots, remaining 1/2 tablespoon of oil and a pinch each of salt and pepper.
9. Bake for about 15 minutes, or until the shallots are softened and lightly browned.
10. Working in batches, puree the soup in a blender.
11. Return the soup to the saucepan and season with salt and pepper.
12. Ladle into soup plates, garnish with the mushroom mixture and serve.
13. NOTE: If you'd like to garnish the soup with asparagus tips, set aside 16 two-inch tips before cutting up the stalks. Blanch or sauté the tips separately.
14. NOTE: The soup and morel garnish can be made ahead and refrigerated separately overnight. Rewarm before serving.
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