Spa Cuisine - Asparagus Soup With Roasted Shallots and Morels

“Posted in response to a request for spa recipes; recipe is from Food & Wine magazine.”
1hr 30mins

Ingredients Nutrition


  1. 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.
  2. Add the asparagus and cook for 5 minutes, stirring.
  3. Add the chicken stock and bring to a boil.
  4. Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes.
  5. Preheat the oven to 350°.
  6. In a bowl, soak the morels in the hot water until softened, about 20 minutes.
  7. Swirl to dislodge any grit; drain and chop.
  8. In a pie plate, toss the morels, shallots, remaining 1/2 tablespoon of oil and a pinch each of salt and pepper.
  9. Bake for about 15 minutes, or until the shallots are softened and lightly browned.
  10. Working in batches, puree the soup in a blender.
  11. Return the soup to the saucepan and season with salt and pepper.
  12. Ladle into soup plates, garnish with the mushroom mixture and serve.
  13. 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.
  14. NOTE: The soup and morel garnish can be made ahead and refrigerated separately overnight. Rewarm before serving.

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