Spring soup with depth – when white asparagus meets wild morels
Combining wine and food sometimes means daring unexpected encounters. The cream of asparagus soup with fresh morels and golden-brown croutons is just such an encounter: two spring ingredients that rarely end up on the same plate together develop a depth of flavor that goes far beyond the expected. The delicate, slightly bitter sweetness of the white asparagus meets the earthy, almost meaty umami notes of the morels – combined with a silky-smooth cream sauce and crispy croutons that add texture. If you are looking for the right wine to accompany this vegetarian spring delight, you will find it in Silvaner – a wine that impresses with its Franconian down-to-earthness and surprising elegance. This soup is a wine-to-food experience of the finer kind: concentrated, aromatic and with a depth that is not apparent at first glance.
Ideal wine accompaniment: Silvaner Spätlese dry (Franconia, Germany)
Franconian shell limestone and Keuper soil leave their unmistakable fingerprint on this wine: aromas of yellow plum, quince and a hint of roasted hazelnut unfold on the palate, underpinned by an earthy spiciness that immediately brings Franconian terroir to mind. The broad, slightly oily texture of this late harvest style nestles around the creamy soup like a second layer of enamel – without overwhelming it, because its acidity is clear and lively enough to carry the fullness. What makes it the ideal accompaniment to asparagus soup is its ability to remain in the background when the asparagus speaks and to step forward when the morels bring the earthiness to the fore. The umami depth of the morels finds a partner in the Silvaner that meets at eye level – not competing, but complementing. A vintage with two to three years of maturity brings this combination to full fruition.
Further wine recommendations for this dish
Grüner Veltliner DAC Klassik (Lower Austria, Austria)
Lower Austrian primary rock terraces form a Grüner Veltliner that embeds its characteristic peppery spiciness in an elegant framework of citrus aromas and mineral freshness. It is precisely this pepperiness that works wonders with an asparagus cream soup with morels: it breaks through the creaminess, awakens the palate and reveals the fine bitter aromas of the asparagus that lie dormant beneath the cream. The DAC Classic level offers just the right balance – not too light, not too heavy, with a drinkability that invites you to grab a soup spoon. The earthy spiciness of the wine and the umami notes of the morels harmonize with each other in an almost intuitive way. A young vintage is best here.
Pinot Blanc QbA dry (Baden, Germany)
Baden Pinot Blanc with its creamy texture and aromas of white peach, nuts and a delicate floral scent is a classic accompaniment for creamy soups. Its subtle nuttiness is particularly evident in the cream of asparagus soup with morels: it reflects the light hazelnut aroma of the sautéed morels and combines with the buttery cream to create a broad, inviting arc of flavor. The moderate acidity adds structure to the velvety soup and ensures that no bite is too heavy. It can also be enjoyed slightly matured in wooden barrels for added depth.
Côtes du Rhône Blanc AOC (Southern Rhône, France)
White Rhône cuvées made from Marsanne and Roussanne are secret specialists for creamy asparagus soups. Their full, almost oily body, which is characterized by aromas of ripe pears, beeswax and quince, perfectly matches the texture of the velvety cream soup. The Marsanne brings a nutty depth that flatters the morels, while the Roussanne contributes floral notes that lend lightness to the asparagus. This wine is a discovery for anyone who wants to think beyond the classic asparagus soup – southern French warmth meets northern European spring delicacies, and the result is remarkably harmonious.
Müller-Thurgau Kabinett dry (Franconia, Germany)
The underrated Müller-Thurgau shows its best side in a finely seasoned cream soup: light, animating, with delicate nutmeg notes and a citrusy touch that lightens the creaminess of the soup. Its aromas of green apple, lemon and a hint of herbal spice form a refreshing counterpoint to the earthiness of the morels. Especially when the croutons are baked with herb butter, the result is a triad of wine, cuisine and table that creates elegance in its simplicity. Serve well chilled, at around nine to ten degrees.
Sauvignon Blanc quality wine dry (Styria, Austria)
In its homeland, Styrian Sauvignon Blanc is significantly spicier and more full-bodied than its New Zealand or Loire equivalents. The aromas of passion fruit, gooseberry, herbs and a hint of elderflower bring aromatic liveliness to the cream of asparagus soup, which can otherwise develop a certain heaviness due to the cream and morels. This wine pairing is particularly recommended when the soup is garnished with fresh herbs – chervil, parsley, tarragon: The green aromas in the wine mirror the herbs on the plate and create an aromatic unity that is coherent and convincing.
Chardonnay IGT Toscana (Tuscany, Italy)
An unpolished barrique Chardonnay would be out of place here, but an elegantly vinified Tuscan IGT Chardonnay with short wood maturation brings vanilla, butterscotch and ripe citrus aromas that go perfectly with the cream of asparagus soup. The fine wood tones correspond with the roasted croutons, the ripe fruit flavors flatter the asparagus, and the buttery note of the Chardonnay enhances the creaminess of the soup in a flattering way. Those who choose this wine consciously choose richness – and will not be disappointed with this soup.
You can discover more seasonal recipes with the ideal wine accompaniment in the Asparagus & Wine category.
The recipe:
Cream of asparagus soup with morels and croutons
Cooking utensils
- 1 Large pot (at least 3 l)
- 1 Hand blender or blender jug
- 1 Small pan for the morels
- 1 Baking tray for the croutons
- 1 Fine strainer or chinois
- Soup ladles
- Preheated deep soup plates
Ingredients
FOR THE SUPPLY:
- 600 g white asparagus fresh
- 1 Small shallot
- 1 Tbsp butter
- 200 ml Cream 32 % fat
- 600 ml Vegetable broth Homemade or high quality
- Salt white pepper, 1 pinch of nutmeg
- Juice of ½ lemon
- 1 tsp sugar
FOR THE MORELS:
- 80 g fresh morels alternatively: 20 g dried, soaked for 1 hour
- 1 Tbsp butter
- 1 Shallot finely diced
- 50 ml dry white wine
- Salt Pepper
FOR THE CROUTONS:
- 2 Slices of sourdough bread stale bread, cut into 1 cm cubes
- 1 Tbsp butter
- 1 Garlic clove pressed on
- Sea salt
TO DIRECT:
- Fresh chervil or chives
- A little cream to soak in optional
Preparation
PREPARATION:
- Wash the asparagus, peel completely and cut off the woody ends.
- Do not throw away the asparagus skin and ends – they form the basis of the stock.
- Cut the asparagus spears into 3 cm pieces, put the tips to one side.
- Clean fresh morels with a soft brush or damp cloth – never water them.
- Cut the sourdough bread into 1 cm cubes and set aside.
- Finely dice the shallots.
COOKING STEPS:
- Simmer the asparagus skin and ends with the vegetable stock for 15 minutes.
- Strain the stock through a fine sieve and set aside.
- Melt the butter in a large pan and sauté the shallot until translucent.
- Add the asparagus pieces (without tips) and sauté briefly.
- Pour in the strained asparagus stock and season with salt, pepper, sugar and nutmeg.
- Simmer for approx. 15 minutes until the asparagus is soft.
- Stir in the cream and simmer for a further 5 minutes.
- Finely puree the soup with a hand blender, pass through a sieve.
- Cook the asparagus tips separately in lightly salted water for 4 minutes, set aside.
- Heat the butter in a small pan and sauté the diced shallots.
- Add the morels and fry for 3-4 minutes over a medium heat.
- Deglaze with white wine, reduce and season to taste with salt and pepper.
- Melt the butter with the crushed garlic clove in a pan.
- Add the bread cubes, toast until golden brown, drain on kitchen paper and season with sea salt.
DIRECTIONS:
- Reheat the soup and season to taste.
- Pour into preheated deep plates.
- Place the buttered morels in the middle of the soup.
- Arrange the asparagus tips.
- Sprinkle with croutons.
- Garnish with fresh chervil or chives.
- Optionally, fold in a thin strip of cream in a spiral.
SUPPLEMENTS:
- Sourdough bread: in slices, served with herb butter
- Leaf salad: after the soup as a light intermediate course
- Bacon (optional): fried crispy in a pan, served separately at the table
