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