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Cream of asparagus soup with Morels
Put the morels, the rest of the chopped shallot and the remaining 20 g
(3/4 oz) butter into a small saucepan. Season with a little salt and cook
gently. The morels will excludea little liquid. Leave them to cook until
they have given off all their liquid, at which stage they will be done.
Take them off the heat.
Serving
Put a ladleful of the soup into each soup-plate. Garnish the centre of
each one with a share of morels and two asparagus tips.
(From: Fredy Girardet, Cuisine spontanee, M-Papermac, ISBN 0-333-40957-4)
Posted by Rene Gagnaux
amyl
http://www.cs.cmu.edu/~mjw/recipes/soup/cream-of/cream-asp.html (2 of 2) [12/17/1999 12:01:55 PM]
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