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Cream of asparagus soup with morels and croutons in a white soup plate, Bavarian window light, white wine glass slightly misted over

Cream of asparagus soup with morels and croutons

A velvety asparagus cream soup made from fresh white asparagus, refined with buttered morels and golden-brown croutons made from sourdough bread. The combination of delicate asparagus flavor, earthy morel depth and crunchy texture makes this soup a festive start to spring - vegetarian, elegant and, with the right glass of Silvaner, a real wine-to-eat experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Soup, Spring dish
Cuisine European, Franconian, German
Servings 2 Servings
Calories 440 kcal

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

Nutritional values per portion

Calories: 440kcalCarbohydrates: 9gProtein: 22gFat: 34g
Keyword Asparagus soup Wine, Asparagus soup with morels, Cream of asparagus soup recipe, Morels Asparagus, Silvaner asparagus, Vegetarian asparagus soup, White asparagus soup
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