Asparagus Soup with Morels

An asparagus recipe for gourmets:

Asparagus soup is available almost everywhere. That is nothing else than the utilization of the asparagus broth. Every housewife/man can do this. However, there are also ways to make asparagus soup into a very special delicacy.

Pour 200 ml of hot water over the morels and let them soak for three hours. Now strain, collect the soaking water, strain through a coffee filter and have ready. Rinse and chop the chervil. Remove the peel from the asparagus spears, cook in a conventional asparagus broth a little more than al dente, depending on the variety and cooking time. Keep warm in the broth. Finely dice shallots, sweat in 20 g butter until translucent, extinguish with one eighth Riesling, add 200 ml veal stock, 200 ml whipping cream, 200 ml soaking water of the mushrooms and 200 ml asparagus stock. Cook the soup gently for 20 minutes, in the meantime preheat 4 soup plates to 80 degrees. Sauté squeezed morels (cut off large specimens) in 30 g butter, season with salt, season with pepper and add to the soup. Make another 5 min. Cut asparagus spears into bite-sized pieces, alternate colors in the heated plates, pour soup, garnish with a little fresh chervil. Serve with: One slice of white bread per eater Drink recommendation: A Riesling, dry, from the Mosel.

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