WHITE ASPARAGUS SOUP WITH MORELS
Provided by Geoffrey Zakarian
Categories soups and stews, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Snap off ends of white asparagus. Trim triangular leaves from sides, and peel spears. Cut top 2 inches off spears. Finely slice rest.
- Place tops in saucepan of salted water. Simmer 8 minutes. Add wild asparagus or green tips; simmer 2 minutes. Drain.
- Melt 1 tablespoon butter in 2-quart saucepan. Add shallot and garlic; sauté over medium-low heat until tender. Do not brown. Remove half of shallot and garlic; set aside. Add sliced asparagus to saucepan, with chicken stock, bay leaf, 2 sprigs thyme and salt and white pepper to taste. Simmer 10 minutes, until asparagus is very soft.
- Put morels in small saucepan. Add 1/2 cup water, reserved shallots, garlic and remaining thyme. Simmer 2 minutes, until water is almost evaporated. Add asparagus tops and wild asparagus or green tips, toss, and season with salt and pepper. Remove thyme.
- Remove herbs from saucepan with sliced asparagus. Add cream and remaining butter. Return to a simmer. Season to taste with salt and pepper. Transfer to blender jar. Blend on very low a few seconds, then blend on highest speed about one minute.
- Divide morels, asparagus tops and wild asparagus or green tips in each of four soup bowls. Pour soup over, and serve. (Soup and garnish can also be chilled and served cold.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 717 milligrams, Sugar 7 grams, TransFat 0 grams
SPA CUISINE - ASPARAGUS SOUP WITH ROASTED SHALLOTS AND MORELS
Make and share this Spa Cuisine - Asparagus Soup With Roasted Shallots and Morels recipe from Food.com.
Provided by Impera_Magna
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Preheat the oven to 350°.
- In a bowl, soak the morels in the hot water until softened, about 20 minutes.
- Swirl to dislodge any grit; drain and chop.
- 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.
- 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.
- NOTE: If you'd like to garnish the soup with asparagus tips, set aside 16 two-inch tips before cutting up the stalks. Blanch or sauté the tips separately.
- NOTE: The soup and morel garnish can be made ahead and refrigerated separately overnight. Rewarm before serving.
Nutrition Facts : Calories 136.2, Fat 6.8, SaturatedFat 1, Cholesterol 5.4, Sodium 275.4, Carbohydrate 12.9, Fiber 2.4, Sugar 4.7, Protein 7.5
ASPARAGUS SOUP
A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots
Provided by Barney Desmazery
Categories Lunch, Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
- Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
- Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
ASPARAGUS WITH MORELS AND TARRAGON
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
Provided by Mark Bittman
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
ASPARAGUS WITH SHALLOT BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
- Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
- Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams
PAN-ROASTED ASPARAGUS SOUP
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
- Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH FRESH FAVAS AND MORELS
Categories Bean Mushroom Side Roast Sauté Asparagus Spring Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring 1/2 cup water to boil in small saucepan. Add mushrooms. Remove from heat. Place shallot in small bowl. Add vinegar. Let mixture stand 30 minutes.
- Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain. Remove and discard outer skin of each fava bean; transfer favas to medium bowl.
- Place asparagus on large rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until tender when pierced with skewer, about 20 minutes.
- Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes. Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes. Add shallot mixture; simmer 2 minutes. Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper.
- Place asparagus on platter. Top with fava-mushroom mixture and serve.
ROASTED GARLIC AND SHALLOT SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine unpeeled garlic heads and unpeeled shallots in large bowl, pour the olive oil over them and toss to coat. Season generously with salt and pepper and place them in a single layer in a baking dish along with any oil remaining in bowl. Cover with foil and bake 35 minutes. If shallots are soft by then, remove them. Bake them a little longer if necessary. Continue baking the garlic another 30 minutes or so until it is soft. Allow garlic and shallots to cool.
- Meanwhile, melt the butter in a heavy three- to four-quart saucepan. Add onions and cook gently for 15 minutes. Do not allow to brown. Add peeled, unroasted shallots and peeled garlic cloves. Cook over low heat 10 minutes longer. Add potatoes, about 1/2 teaspoon salt or to taste, the chicken stock, cream and thyme. Cover and cook about 40 minutes, until potatoes are very soft.
- Peel roasted shallots. Cut roasted garlic heads in half horizontally and squeeze in a potato ricer or by hand to extract the soft pulp. Add garlic pulp and shallots to saucepan and cook 10 minutes longer.
- Puree the soup in a blender or food processor. Season to taste with salt and pepper and, if desired, adjust the consistency of the soup with some additional stock, cream or milk or water. Reheat before serving.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 25 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 743 milligrams, Sugar 8 grams, TransFat 0 grams
RISOTTO WITH ASPARAGUS AND MORELS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
- Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
- Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
- When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 1226 milligrams, Sugar 8 grams, TransFat 0 grams
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LEMONY ROASTED ASPARAGUS SOUP RECIPE - CASSIE PIUMA
From foodandwine.com
Author Cassie PiumaTotal Time 2 hrs
- Peel and trim the asparagus. Slice the stalks diagonally 1/4 inch thick; reserve the stems and peelings. In a saucepan, combine the asparagus trimmings, onion, wine and 6 cups of water. Bring to a boil, then simmer, covered, over moderately low heat until the asparagus trimmings are soft, about 1 hour. Transfer the contents of the pan to a blender and puree until as smooth as possible. Strain the broth through a fine sieve, pressing on the solids. Wipe out the pan.
- Preheat the oven to 450°. Melt the butter in the saucepan over moderate heat. Whisk in the flour until golden brown and nutty smelling, about 3 minutes. Whisk in the asparagus broth until smooth and bring to a gentle simmer. In a medium bowl, whisk the egg yolks with the lemon juice. Gradually whisk in 1/4 cup of the hot broth, then whisk in half of the remaining broth. Return this mixture to the broth in the saucepan and simmer, whisking frequently, until hot. Season with salt.
- On a rimmed baking sheet, toss the sliced asparagus with 2 tablespoons of the oil and season with salt and pepper. Roast for about 8 minutes, stirring, until the asparagus is golden but still slightly firm.
- In a nonstick skillet, heat the remaining 3 tablespoons of oil. Add the mushrooms and cook over moderately high heat until golden and crisp, 8 minutes.
MOREL MUSHROOM AND ASPARAGUS SAUTé RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 31 minsServings 4Calories 115 per serving
- Bring 3 quarts water to a boil in a large saucepan. Peel bottom 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cut asparagus diagonally into 1 1/2-inch pieces.
- Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; sauté 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; sauté 5 minutes or until mushrooms are lightly browned. Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until asparagus is thoroughly heated.
ASPARAGUS SOUP WITH ROASTED SHALLOTS AND MORELS - FOOD …
From foodandwine.com
- 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.
- Preheat the oven to 350°. In a bowl, soak the morels in the hot water until softened, about 20 minutes. Swirl to dislodge any grit; drain and chop.
- 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.
- 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.
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