Asparagus And Morel Soup Recipe

• 3 Tbsp. butter - (45ml)
• 1/2 x a shallot finely minced
• 4 c. chicken broth fresh or possibly low
• 1 lb fresh asparagus, trimmed and cut into 1/4 inch pcs - (500grams)
• 4 x artichoke hearts
• 4 x cloves of peeled garlic
• 8 c. spinach leaves - (2000ml)
• 1/2 Tbsp. fresh tarragon - (7.5ml)
• 1 pch grated nutmeg
• 1/8 c. dry morel mushrooms, reconstituted in boiling
• 2 x cloves of garlic
• 2 Tbsp. minced fresh chives - (30ml)
• 16 x asparagus tips, boiled and refreshed in ice water

1. Strip and clean artichokes and add in to acidulated water and set aside.
2. Place tips of asparagus into boiling water, using a slotted spoon transfer to ice bath, refresh and remove, pat dry with paper towels.
3. Add in shallot to a soup pot with melted butter to saute/fry till translucent/soft.
4. Add in stock, asparagus, artichokes and garlic and simmer till soft.
5. Add in spinach, tarragon and nutmeg and puree with a hand wand, then strain into a large saucepan.
6. Place the mushrooms in a bowl and add in boiling water to reconstitute, drain and place on a towel.
7. Once dry cut in half lengthwise.
8. Add in morels to skillet with melted butter, garlic and parsley till heated through.
9. Place asparagus tips and morels in the bottom of soup bowls and ladle broth on top.
10. Serve and enjoy!

butter, shallot, chicken broth, fresh asparagus, hearts, garlic, spinach leaves, tarragon, nutmeg, morel mushrooms, garlic, chives, water

Taken from cookeatshare.com/recipes/asparagus-and-morel-soup-70713 (may not work)