With springtime upon us, and the first of the seasons vegetable growth coinciding with the birth of this seasons wild morel mushrooms, it seems like a good time to introduce this Asparagus and Morel mushroom soup recipe I found in this article. This is a fine recipe for a fantastic Asparagus and Morel mushroom soup, that is quick to make and guaranteed to tickle the taste buds.
With the added addition of various ingredients including, nutmeg, garlic, artichoke hearts, shallots, spinach and finely chopped chives. This promises to be a flavour filled soup to remember. Feeds around 4 – depending on your appetite! – and takes only 15 minutes to cook.
Full instructions are included on this site , including the cleaning and preparation of the key ingredients – the Asparagus and Morels mushrooms.
Instructions include the following tips..
Asparagus and Morel Mushroom Soup Recipe
Strip and clean artichokes and add to acidulated water and set aside. Place tips of asparagus into boiling water, using a slotted spoon transfer to ice bath, refresh and remove, pat dry with paper towels.
Add shallot to a soup pot with melted butter to sauté until translucent. Add stock, asparagus, artichokes and garlic and simmer until soft. Add spinach, tarragon and nutmeg and puree with a hand wand, then strain into a large saucepan.
I would always emphasise however not to be put off a recipe if you do not have something in the list of ingredients. Be prepared to experiment with what you do have – you might be pleasantly surprised with the result ! If you love Asparagus and are fortunate enough to be able to grow it where you live, there are lots of great recipes you could be cooking up – look out for more on this blog !