Asparagus Morel Soup
1 small onion, chopped
1 clove garlic, chopped
2 1/2 tbsp. olive oil
2 lbs. asparagus, cut into 1/2 inch lengths
6 cups chicken stock
1 cup dried morel mushrooms
2 cups hot water
2 large shallots, sliced
Salt and Pepper to taste
In a large saucepan combine the
onion, garlic and 2 tbsp. of oil and cook over moderately
high heat, stirring, until ingredients are softened, about 5 minutes. Add
the asparagus and
cook for 5 minutes, stirring. Add the chicken stock and bring to a boil.
Reduce the heat to
low and cook until asparagus are very tender, about 30 minutes.
Preheat oven to 350. In a bowl, soak the morels in hot water until
softened, about 20
minutes. Make sure no grit remains and chop the morels.
In a pie plate, toss the morels, shallots and the remaining oil and a little
salt and pepper.
Bake for about 15 minutes.
Working in batches, puree the soup in a blender. Return the soup to the
saucepan and
season with salt and pepper. Ladle into bowls and garnish with the morels
and shallots.
