Gourmet asparagus soup with morels

Ingredients for 6 servings:

• 300 g white asparagus
• 300 g asparagus, green
• 100 g morels, fresh, or 30 g dried
• 400 ml veal stock
• 200 ml cream
• 50 g mascarpone
• 1 liter broth from the asparagus
• ⅛ liter white wine (Riesling), dry
• 1 tbsp chervil leaves
• 2 tbsp chives, cut into rolls
• 2 tbsp cornstarch
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

If using dried morels, soak the mushrooms in lukewarm water for 2 hours. Then strain the mushrooms, collecting the liquid and straining it through a coffee filter, briefly rinse the mushrooms, and drain. Carefully clean fresh mushrooms, briefly rinse them in cold water, and drain. Peel the asparagus, trim the ends, and cook them one after the other in a broth made from water, wine, salt, sugar, and a little butter until al dente. First cook the green asparagus for 6 to 9 minutes, then the white asparagus for 12 to 15 minutes. Let the asparagus cool on a plate. Heat 1 liter of strained asparagus stock, the veal stock, mascarpone, and cream in a saucepan. Stir the Riesling with the cornstarch until smooth, then thicken the soup to the desired consistency. Boil gently for a short time, and season with salt and pepper. Sauté the finely chopped shallot in butter until translucent, add the mushrooms, fry for about 3 minutes, season with salt and pepper. Pour in some mushroom broth and simmer for 10 minutes. Cut the asparagus into bite-sized pieces and return to the boil briefly in the soup. Arrange the mushrooms on hot plates, spoon the soup and asparagus over the top, sprinkle with the herbs, and serve immediately.