CREAM OF ASPARAGUS AND MOREL SOUP
Steps:
- Cook Asparagus in boiling water to just tender, drain and rinse under cold water
- Save 16 tips, coarsely chop remaining spears
- Melt 3 tbl butter over moderate heat. Add flour and cook for one min. Whisk in chicken broth and bring to a boil.
- Add copped asparagus and morels, reserving 8 of the smallest morels
- Reduce heat, cover and simmer for 30 min.
- With a slotted spook, transfer asparagus and morels to a food processor. Add one cup of the broth and puree until smooth.
- Blend the puree and the remaining stock and pass the soup through a fine mesh sieve to remove any fibers
- In a small sauce pan, heat remaining butter and 1/4 c heavy cream until simmering. Add reserved morels and cook over moderately low heat for 10 min.
- Add the asparagus tips and cook for 2 min longer
- You can hold soup at this point -
- To serve reheat the soup, whisk in the remaining 1 c cream. Season with salt and pepper add the Morels and asparagus with the liquid - serve hot.
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