Best 10 White Asparagus Soup With Morels Recipes

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Indulge in the exquisite flavors of spring with our delightful White Asparagus Soup with Morels recipe. This soup is a symphony of fresh, seasonal ingredients, showcasing the delicate sweetness of white asparagus and the earthy elegance of morel mushrooms. Prepared with a creamy vegetable broth, the soup is enriched with the subtle flavors of white wine, shallots, and a touch of crème fraîche. Discover a symphony of textures, from the velvety smoothness of the soup to the tender-crisp asparagus and the meaty bite of the morels. This recipe also introduces you to variations of the soup, including a vegan option and a version featuring green asparagus and shiitake mushrooms. Get ready to embark on a culinary journey that celebrates the beauty of springtime produce.

Here are our top 10 tried and tested recipes!

SAUTéED ASPARAGUS WITH MORELS



Sautéed Asparagus with Morels image

Celebrate spring with this easy side dish of sautéed asparagus, wild morel mushrooms, and green garlic. Delicious!

Provided by Elise Bauer

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

1/4 pound fresh morel mushrooms
2 Tbsp extra virgin olive oil
2 Tbsp butter
1-2 green garlics, sliced (white and purple bulb, and light green stalk), (can sub shallots)
1 teaspoon herbs de Provence (can use dry thyme or a combination of thyme and dry tarragon)
1 pound of asparagus, trimmed (choose asparagus on the thin side)
Salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Drain and slice the morels: Drain and rinse the morels one more time. Then slice them crosswise into 1/4-inch slices.

MORELS AND ASPARAGUS IN BEURRE BLANC



Morels and Asparagus In Beurre Blanc image

Provided by Florence Fabricant

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 ounce dried morels
1 cup boiling water
1 pound pencil-slim asparagus
9 tablespoons softened unsalted butter, in small pats
Salt
1 tablespoon white-wine vinegar
2 tablespoons dry white wine
Freshly ground black pepper
1 tablespoon chopped fresh chervil

Steps:

  • Put the morels in a dish, cover with boiling water and allow to soak for an hour. Drain, reserving the soaking liquid, then pat the morels dry and spread on paper towels.
  • Boil the soaking liquid down in a small saucepan until it is reduced to two tablespoons. Set aside.
  • Snap ends off asparagus and slant-cut in inch-and-a-half lengths.
  • Heat two tablespoons of the butter in a large skillet. Add the asparagus, sprinkle with salt and stir-fry about four minutes. Add the drained morels and stir-fry another four minutes or so, until the vegetables are tender. Set aside.
  • Add the vinegar and wine to the mushroom liquid and cook for one minute. Begin to whisk in the remaining butter, about a tablespoon at a time over low heat, until a thickened, creamy sauce results. Season with pepper.
  • Divide the asparagus and morels among four plates, spoon some of the sauce over each, dust with chervil and serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 26 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 522 milligrams, Sugar 2 grams, TransFat 1 gram

ASPARAGUS WITH MORELS AND TARRAGON



Asparagus with Morels and Tarragon image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/4 to 1/2 ounce dried morels or porcinis, or a combination of both
1/4 cup (1/2 stick) butter
1/2 cup chopped shallots
1 pound fresh shiitake or white button mushrooms or a combination of both, cleaned, trimmed and sliced
1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2-inch lengths
1/4 cup heavy cream
1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil
Salt and freshly ground black pepper

Steps:

  • Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
  • Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
  • Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

CREAMY ASPARAGUS SOUP WITH MOREL MUSHROOMS AND RAMPS



Creamy Asparagus Soup with Morel Mushrooms and Ramps image

Time 30m

Yield 2

Number Of Ingredients 9

1/2 tablespoon oil
2 ramps (cleaned and chopped)
1 pound asparagus (cleaned and trimmed and cut into 1 inch pieces)
1 handful morel mushrooms
2 cups vegetable broth or chicken broth or chicken stock
pepper to taste
1/2 cup cottage cheese
1/4 cup milk
1 tablespoon miso

Steps:

  • Heat the oil in a pan.
  • Add the ramps and saute until fragrant, about 1-2 minutes.
  • Add the asparagus, morel mushrooms, cover with the vegetable broth and season with pepper.
  • Bring to a boil, reduce the heat and simmer, covered, until the asparagus is tender, about 10 minutes.
  • Remove from heat and add the cottage cheese and milk.
  • Puree the the soup to the desired consistency.
  • Return the pan to the stove and bring to a boil.
  • Remove from heat and mix in the miso.

WHITE ASPARAGUS SOUP



White Asparagus Soup image

Provided by Food Network

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish
2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish

Steps:

  • In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
  • In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

ASPARAGUS WITH MORELS AND TARRAGON



Asparagus With Morels and Tarragon image

This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.

Provided by Mark Bittman

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1/4 to 1/2 ounce dried morels or porcinis, or a combination
1/4 cup ( 1/2 stick) butter
1/2 cup chopped shallots
1 pound fresh shiitake or white button mushrooms or a combination, cleaned, trimmed and sliced
1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 -inch lengths
1/4 cup heavy cream
1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil
Salt
pepper to taste

Steps:

  • Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
  • Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
  • Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams

CREAM OF WHITE ASPARAGUS SOUP



Cream of White Asparagus Soup image

White asparagus is more mild and less fibrous than the green. It is white because it hasn't been exposed to light.

Provided by AnitaL

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh white asparagus, cut into large chunks
1 medium onion, diced
2 garlic cloves, chopped
1 tablespoon butter
24 ounces chicken broth
1 medium potato, peeled and diced
1 teaspoon dried thyme
4 ounces heavy cream
1/4 teaspoon white pepper
salt

Steps:

  • In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
  • Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
  • Remove asparagus tips and set aside.
  • Allow soup to cool, then put in blender and blend till smooth.
  • Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.

Nutrition Facts : Calories 235.9, Fat 15.2, SaturatedFat 9.1, Cholesterol 48.5, Sodium 603.7, Carbohydrate 18.6, Fiber 4.2, Sugar 4.3, Protein 8.3

ASPARAGUS WITH MORELS AND TARRAGON



Asparagus with Morels and Tarragon image

Categories     Citrus     Herb     Mushroom     Onion     Vegetable     Side     Sauté     Vegetarian     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon

Steps:

  • Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
  • Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
  • Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

CREAM OF ASPARAGUS AND MUSHROOM SOUP



Cream of Asparagus and Mushroom Soup image

I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.

Provided by Kristy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

3 slices bacon
1 tablespoon bacon drippings
¼ cup butter
3 stalks celery, chopped
1 onion, diced
3 tablespoons all-purpose flour
6 cups chicken broth
1 potato, peeled and diced
1 pound fresh asparagus, tips set aside and stalks chopped
salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
¾ cup half-and-half cream

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
  • Melt butter with drippings in a saucepan over medium heat.
  • Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
  • Whisk flour into the mixture and cook for 1 minute.
  • Whisk in chicken broth and bring to a boil.
  • Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
  • Reduce heat and simmer for 20 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
  • Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
  • Garnish soup with crumbled bacon.

Nutrition Facts : Calories 155 calories, Carbohydrate 12.7 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 5.8 g, Sodium 144.9 mg, Sugar 2.6 g

CREAMY ASPARAGUS SOUP WITH MOREL MUSHROOMS AND RAMPS



Creamy Asparagus Soup With Morel Mushrooms and Ramps image

from "closet cooking" - http://closetcooking.blogspot.com/2009/05/creamy-asparagus-soup-with-morel.html

Provided by ellie3763

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 tablespoon oil
2 ramps, cleaned and chopped
1 lb asparagus, cleaned and trimmed and cut into 1 inch pieces
1 handful morel
2 cups vegetable broth (or chicken broth)
pepper
1/2 cup cottage cheese
1/4 cup milk
1 tablespoon miso

Steps:

  • Heat the oil in a pan.
  • Add ramps and saute until fragrant (about 1-2 minutes).
  • Add the asparagus and morel mushrooms. Cover with the broth and season with pepper. Bring to a boil, reduce the heat and simmer covered until the asparagus is tender (about 10 minutes).
  • Remove from heat and add the cottage cheese and milk. Puree the soup to the desired consistency.
  • Return the pan to the stove and bring to a boil.
  • Remove pan from heat and mix in the miso.

Nutrition Facts : Calories 172, Fat 7.9, SaturatedFat 2.9, Cholesterol 12.2, Sodium 567.4, Carbohydrate 14.6, Fiber 5.1, Sugar 3.8, Protein 14.2

Tips:

  • To make the soup extra creamy, use a high-quality heavy cream. You can also add a tablespoon of butter to the soup before serving to give it a richer flavor.
  • If you don't have morels, you can substitute another type of mushroom, such as shiitake or oyster mushrooms.
  • You can also add other vegetables to the soup, such as carrots, celery, or leeks.
  • To make the soup ahead of time, simply prepare the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

This white asparagus soup with morels is a delicious and elegant dish that is perfect for a special occasion. The soup is creamy and flavorful, with a hint of sweetness from the asparagus. The morels add a rich, earthy flavor that complements the asparagus perfectly. This soup is sure to impress your guests, and it is also a great way to use up any leftover asparagus.

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