Cream of asparagus soup with Morels

Posted By Tessie2.

Ingredients.

Servings: 4

8 Thin green asparagus spears
6 Fat green asparagus spears,
-- about 10 cm (4 in) long
1 Shallot, medium-sized
100 g Fresh morels (3 1/2 oz) or
-- 15 g (1/2 oz) dried ones
100 g Unsalted butter (3 1/2 oz)
200 ml Double cream (scant 1/2 pint
Salt
Pepper
Cayenne

Preparation

Clean the asparagus spears and cook the thin ones for about 5 minutes and
the fat ones for about 10 minutes in boiling salted water. Drain both
kinds and reserve the water in which they cooked. Cut off the tips of the
eight thin spears and set them aside for the garnish.

Peel and chop the shallot finely. Wash the morels CAREFULLY and cut them
into quarters (if you are using dried ones, soak them in water for at
least half an hour before this step).

Heat half the butter in a saucepan. Add two-thirds of the chopped shallot
and colour in the butter. Add the six fat asparagus spears and 200 ml (a
scant 1/2 pint) of their reserved cooking water. Bring to the boil.

Add the cream and reduce it by boiling fast for 2 minutes. Liquidize the
soup with 30g (1 oz) of the remaining butter. Wash out the saucepan.

Strain the liquidized soup through a fine sieve. Season with salt, pepper
and cayenne, and return it to the cleaned saucepan. Set it aside.

Finishing

Reheat the thin asparagus tips by warming them through in a little of
their cooking liquid. Reheat the asparagus soup.

Put the morels, the rest of the chopped shallot and the remaining 20 g
(3/4 oz) butter into a small saucepan. Season with a little salt and cook
gently. The morels will exclude little liquid. Leave them to cook until
they have given off all their liquid, at which stage they will be done.
Take them off the heat.