Asparagus Soup With Roasted Shallots And Morels

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Asparagus Soup With Roasted Shallots And Morels

1 small onion -- coarsely chopped

1 teaspoon finely chopped garlic

2 1/2 tablespoons canola oil

2 pounds asparagus -- cut in 1/2 " lengths

6 cups Vegetable broth

1/2 cup dried morel or porcini mushrooms

2 cups hot water

2 large shallots -- thinly sliced

salt and freshly ground pepper

 

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. Add

the asparagus and cook for 5 minutes, stirring. Add

the chicken stock and bring to a boil. Reduce the heat

to moderately low and cook until the asparagus are

very tender, about 30 minutes.

 

2. Preheat the oven to 350ƒ. In a bowl, soak the

morels in the hot water until softened, about 20

minutes. Swirl to dislodge any grit; drain

and chop.

 

3. In a pie plate, toss the morels, shallots,

remaining 1/2 tablespoon of oil and a pinch each of

salt and pepper. Bake for about 15 minutes,

or until the shallots are softened and lightly

browned.

 

4. Working in batches, puree the soup in a blender.

Return the soup to the saucepan and season with salt

and pepper. Ladle into soup plates, garnish with the

mushroom mixture and serve.

 

ONE SERVING Calories 100 kcal, Total Fat 5.6 gm,

Saturated Fat 0.9 gm

 

Source:

" Food & Wine, January 2000 "

 

 

 

 

 

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