Ingredients

  • 1 pound white asparagus
  • Sea salt
  • 8 wild asparagus or tips of 16 green pencil asparagus
  • 1 ½ tablespoons salted butter
  • 1 large shallot, finely minced
  • 1 large clove garlic, minced
  • 1 ½ cups chicken stock
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • Freshly ground white pepper
  • 2 ounces small fresh morels
  • ½ cup heavy cream
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      220 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 54 milligrams cholesterol; 544 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Snap off ends of white asparagus. Trim triangular leaves from sides, and peel spears. Cut top 2 inches off spears. Finely slice rest.
  2. Place tops in saucepan of salted water. Simmer 8 minutes. Add wild asparagus or green tips; simmer 2 minutes. Drain.
  3. Melt 1 tablespoon butter in 2-quart saucepan. Add shallot and garlic; sauté over medium-low heat until tender. Do not brown. Remove half of shallot and garlic; set aside. Add sliced asparagus to saucepan, with chicken stock, bay leaf, 2 sprigs thyme and salt and white pepper to taste. Simmer 10 minutes, until asparagus is very soft.
  4. Put morels in small saucepan. Add 1/2 cup water, reserved shallots, garlic and remaining thyme. Simmer 2 minutes, until water is almost evaporated. Add asparagus tops and wild asparagus or green tips, toss, and season with salt and pepper. Remove thyme.
  5. Remove herbs from saucepan with sliced asparagus. Add cream and remaining butter. Return to a simmer. Season to taste with salt and pepper. Transfer to blender jar. Blend on very low a few seconds, then blend on highest speed about one minute.
  6. Divide morels, asparagus tops and wild asparagus or green tips in each of four soup bowls. Pour soup over, and serve. (Soup and garnish can also be chilled and served cold.

45 minutes

Dining and Cooking