Gourmet Asparagus Soup with Morels
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g asparaus, white
- 300 g asparaus, reen
- 100 g morels, fresh or 30 dried
- 400 ml veal stock
- 200 ml cream
- 50 g mascarpone
- 1 liter broth, from asparagus
- liter ⅛ white wine (Riesling), dry
- 1 tablespoon chervil leaves
- 2 tablespoon chives, cut into rolls
- 2 tablespoon cornstarch
- salt and pepper
Print Recipe
Pin Recipe Instructions
- If you use dried morels, soak the mushrooms in lukewarm water for 2 hours. Then strain, collect the stock and strain through a coffee filter, rinse the mushrooms briefly, let them drain. Carefully clean fresh mushrooms, rinse briefly in cold water and drain.
- Peel the asparagus, shorten the ends and cook in a mixture of water, wine, salt, sugar and a little butter until firm to the bite. First the green asparagus 6 to 9 minutes, then the white asparagus 12-15 minutes. Let the asparagus cool on a plate.
- Heat 1 liter of sieved asparagus stock, veal stock, mascarpone and cream in a saucepan. Stir Riesling with cornstarch until smooth, thicken the soup with it to the desired consistency. Briefly simmer gently, season with salt and pepper.
- Sauté the finely chopped shallot in butter until translucent, add the mushrooms, fry for approx. 3 minutes, season with salt and pepper. Pour in a little mushroom stock and simmer for 10 minutes.
- Cut the asparagus into bite-sized pieces, briefly bring to the boil in the soup. Spread the mushrooms on hot plates, pour the soup with asparagus on top, sprinkle with the herbs and serve immediately.
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