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Ingredientes
- 3 Tbsp. butter - (45ml)
- 1/2 x a shallot finely minced
- 4 c. chicken broth fresh or possibly low
- 1 lb fresh asparagus, trimmed and cut into 1/4 inch pcs - (500grams)
- 4 x artichoke hearts
- 4 x cloves of peeled garlic
- 8 c. spinach leaves - (2000ml)
- 1/2 Tbsp. fresh tarragon - (7.5ml)
- 1 pch grated nutmeg
- 1/8 c. dry morel mushrooms, reconstituted in boiling
- 2 x cloves of garlic
- 2 Tbsp. minced fresh chives - (30ml)
- 16 x asparagus tips, boiled and refreshed in ice water
Direcciones
- Strip and clean artichokes and add in to acidulated water and set aside.
- Place tips of asparagus into boiling water, using a slotted spoon transfer to ice bath, refresh and remove, pat dry with paper towels.
- Add in shallot to a soup pot with melted butter to saute/fry till translucent/soft. Add in stock, asparagus, artichokes and garlic and simmer till soft. Add in spinach, tarragon and nutmeg and puree with a hand wand, then strain into a large saucepan.
- Place the mushrooms in a bowl and add in boiling water to reconstitute, drain and place on a towel. Once dry cut in half lengthwise.
- Add in morels to skillet with melted butter, garlic and parsley till heated through.
- Place asparagus tips and morels in the bottom of soup bowls and ladle broth on top.
- Serve and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 85 | 49% |
| Total Fat 9.7g | 12% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 501mg | 21% |
| Potassium 893mg | 26% |
| Total Carbs 18.19g | 5% |
| Dietary Fiber 9.0g | 30% |
| Sugars 2.67g | 2% |
| Protein 8.04g | 13% |
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