Spa Cuisine - Asparagus Soup With Roasted Shallots and Morels

1. 1

   In a large saucepan, combine the onion, garlic and 2 tablespoons of the oil and cook over moderately high heat, stirring, until softened, about 5 minutes.

2. 2

   Add the asparagus and cook for 5 minutes, stirring.

3. 3

   Add the chicken stock and bring to a boil.

4. 4

   Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes.

5. 5

   Preheat the oven to 350.

6. 6

   In a bowl, soak the morels in the hot water until softened, about 20 minutes.

7. 7

   Swirl to dislodge any grit; drain and chop.

8. 8

   In a pie plate, toss the morels, shallots, remaining 1/2 tablespoon of oil and a pinch each of salt and pepper.

9. 9

   Bake for about 15 minutes, or until the shallots are softened and lightly browned.

10. 10

    Working in batches, puree the soup in a blender.

11. 11

    Return the soup to the saucepan and season with salt and pepper.

12. 12

    Ladle into soup plates, garnish with the mushroom mixture and serve.

13. 13

    NOTE: If you'd like to garnish the soup with asparagus tips, set aside 16 two-inch tips before cutting up the stalks.

14. 14

    Blanch or saute the tips separately.

15. 15

    NOTE: The soup and morel garnish can be made ahead and refrigerated separately overnight.

16. 16

    Rewarm before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.