Cream of Asparagus Soup with Morels
Cream of Asparagus Soup with Morels
Plantin Kaviari
4
45 minutes
30 minutes
French
Starter
Easy
This cream of asparagus soup combines fresh green asparagus with Plantin Dried Morels, shallots and cream for a smooth, aromatic velouté. The asparagus brings a clean vegetal freshness, while the morels add a woody, savoury depth that gives the finished soup both richness and character.
Ingredients
- 1–1.5 kg fresh Provence Green Asparagus, trimmed and cut into pieces
- 50 g Plantin Dry Morels
- 2 shallots, finely chopped
- 1 red onion, finely chopped
- 30 g unsalted butter, divided
- 400 ml full-fat pouring cream
- 1 litre water, including the strained morel soaking liquid
- 1 vegetable stock cube
- Fine sea salt and freshly ground black pepper, to taste
Directions
Rehydrate the morels:
Soak the morels in hot water for 45 minutes to rehydrate them. Lift the morels from the bowl, then strain the soaking liquid through a fine-mesh sieve or coffee filter and reserve it. Drain the morels thoroughly.Prepare the aromatics and asparagus:
Meanwhile, finely chop the shallot and red onion, then cut the asparagus into pieces.Cook the morels:
In a small pan, melt some of the butter, then add the morels. Cook over low heat for about 10 minutes, until tender and fragrant.Build and simmer the soup:
In a large saucepan, melt the remaining butter. Add the shallots and red onion, then cook for 3–4 minutes until translucent. Add the asparagus and cooked morels, then sauté for about 5 minutes.Add the strained morel soaking liquid and water, then stir in the vegetable stock cube. Bring to a boil, reduce the heat and simmer gently for 10–15 minutes, until the asparagus is tender.
Blend and finish with cream:
Blend with a hand blender until smooth and velvety. Stir in the cream and warm gently without boiling.Serve:
Serve this creamy soup piping hot in bowls and enjoy immediately.
