Asparagus and Morel Soup

Serves 4

Preparation time is 15minutes, cooking time 30 minutes

Ingredients

• 3 tablespoons of butter – (45ml)
• ½ a shallot finely chopped – (125ml)
• 4 cups of chicken broth fresh or low sodium – (1000grams)
• 1 pound of fresh asparagus, trimmed and cut into ¼ inch pieces – (500grams)
• 4 artichoke hearts   4 cloves of garlic, peeled
• 8 cups of spinach leaves – (2000ml)
• ½ a tablespoon of fresh tarragon – (7.5ml)
• Pinch of grated nutmeg
• 1/8 cup of dried morel mushrooms, reconstituted in boiling water for 20 minutes – (30ml)
• 2 cloves of garlic
• 2 tablespoons of fresh chives, chopped
• 16 asparagus tips, boiled and refreshed in ice water

Directions

1. 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.
2. 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.
3. Place the mushrooms in a bowl and add boiling water to reconstitute, drain and place on a towel. Once dried cut in half lengthwise.
4. Add morels to skillet with melted butter, garlic and parsley until heated through.
5. Place asparagus tips and morels in the bottom of soup bowls and ladle broth on top.
6. Serve and enjoy!