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Asparagus Velouté with Morels
4
Servings
45
Preparation (min.)
30
Cooking (min.)
Ingredients
- 1 to 1.5 kg of fresh green asparagus
- 50 g of dried morels Plantin
- 1 to 2 shallots
- 1 red onion
- 40 cl of liquid fresh cream
- 1 L of water
- 1 vegetable broth cube
- A knob of butter or a drizzle of olive oil
- Salt
- Pepper
Asparagus Velouté with Morels
A delicate recipe that combines two iconic spring flavors. The vegetal sweetness of green asparagus meets the woody and deep notes of morels in a velouté with a particularly creamy texture. The rehydration water from the morels is retained to add even more character to the broth. A refined and generous starter, ideal for showcasing Plantin dried morels.
Cook this recipe with Plantin products
Preparation
Rehydrate the Morels
Soak the dried morels in hot water for about 45 minutes. Once rehydrated, drain them carefully while retaining their soaking water.
Prepare the Vegetables
Meanwhile, wash the asparagus and cut it into pieces. Peel and finely chop the shallot and the red onion.
Cook the Morels
Melt a knob of butter in a small pan, then add the rehydrated morels. Let them cook over low heat for about ten minutes, until they are tender.
Sauté the Asparagus
In a large pot, sauté the shallot and red onion with a bit of butter or olive oil for 3 to 4 minutes. Then add the asparagus and the already cooked morels, and sauté everything for about 5 minutes.
Add the Broth
Pour in the filtered morel soaking water and add more water if necessary. Add the vegetable broth cube, bring to a boil, then let simmer gently for 10 to 15 minutes, until the asparagus is tender.
Blend the Soup
Blend the mixture using an immersion blender until you achieve a smooth and homogeneous texture.
Add the Cream
Incorporate the liquid fresh cream and mix thoroughly to obtain a creamy soup. Adjust the seasoning if necessary.
Serve
Serve the soup hot in bowls or deep plates.
Plantin Chef’s tip(s)
Always keep the rehydration water from the morels and filter it carefully before use. Very fragrant, it naturally enhances the flavors of the velouté without needing to add more seasoning.
