White Asparagus Soup With Morels Recipe

Name: White Asparagus Soup With Morels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white asparagus; Sea salt; 8 wild asparagus or tips of 16 green pencil asparagus; 1 1/2 tablespoons salted butter; 1 large shallot, finely minced; 1 large clove garlic, minced; 1 1/2 cups chicken stock; 1 bay leaf; 3 sprigs fresh thyme; Freshly ground white pepper; 2 ounces small fresh morels; 1/2 cup heavy cream

Servings: persons

1 pound white asparagus
Sea salt
8 wild asparagus or tips of 16 green pencil asparagus
1 1/2 tablespoons salted butter
1 large shallot, finely minced
1 large clove garlic, minced
1 1/2 cups chicken stock
1 bay leaf
3 sprigs fresh thyme
Freshly ground white pepper
2 ounces small fresh morels
1/2 cup heavy cream

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

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound white asparagus, Sea salt, 8 wild asparagus or tips of 16 green pencil asparagus, 1 1/2 tablespoons salted butter, and more.

Yes, White Asparagus Soup With Morels falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Asparagus Soup With Morels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions