Spa Cuisine - Asparagus Soup With Roasted Shallots and Morels

Posted in response to a request for spa recipes; recipe is from Food & Wine magazine.

• Ready In: 1 hr 30 mins
• Serves: 8

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.