Prep 45 mins
Cook 45 mins
Posted in response to a request for spa recipes; recipe is from Food & Wine magazine.
- 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
- 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.
- Add the asparagus and cook for 5 minutes, stirring.
- Add the chicken stock and bring to a boil.
- Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes.
- Preheat the oven to 350°.
- In a bowl, soak the morels in the hot water until softened, about 20 minutes.
- Swirl to dislodge any grit; drain and chop.
- In a pie plate, toss the morels, shallots, remaining 1/2 tablespoon of oil and a pinch each of salt and pepper.
- Bake for about 15 minutes, or until the shallots are softened and lightly browned.
- Working in batches, puree the soup in a blender.
- Return the soup to the saucepan and season with salt and pepper.
- Ladle into soup plates, garnish with the mushroom mixture and serve.
- 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.
- NOTE: The soup and morel garnish can be made ahead and refrigerated separately overnight. Rewarm before serving.