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1
Snap off ends of white asparagus.
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2
Trim triangular leaves from sides, and peel spears.
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3
Cut top 2 inches off spears.
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4
Finely slice rest.
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5
Place tops in saucepan of salted water.
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6
Simmer 8 minutes.
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7
Add wild asparagus or green tips; simmer 2 minutes.
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8
Drain.
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9
Melt 1 tablespoon butter in 2-quart saucepan.
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10
Add shallot and garlic; saute over medium-low heat until tender.
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11
Do not brown.
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12
Remove half of shallot and garlic; set aside.
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13
Add sliced asparagus to saucepan, with chicken stock, bay leaf, 2 sprigs thyme and salt and white pepper to taste.
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14
Simmer 10 minutes, until asparagus is very soft.
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15
Put morels in small saucepan.
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16
Add 1/2 cup water, reserved shallots, garlic and remaining thyme.
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17
Simmer 2 minutes, until water is almost evaporated.
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18
Add asparagus tops and wild asparagus or green tips, toss, and season with salt and pepper.
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19
Remove thyme.
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20
Remove herbs from saucepan with sliced asparagus.
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21
Add cream and remaining butter.
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22
Return to a simmer.
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23
Season to taste with salt and pepper.
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24
Transfer to blender jar.
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25
Blend on very low a few seconds, then blend on highest speed about one minute.
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26
Divide morels, asparagus tops and wild asparagus or green tips in each of four soup bowls.
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27
Pour soup over, and serve.
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28
(Soup and garnish can also be chilled and served cold.
