Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.