Fresh Pea Soup With Morels Recipes

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

Steps:

• Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Steps:

• Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.
• In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).

Steps:

• Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes.

Steps:

• Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
• Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
• Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
• Stir in cream and enough milk to reach desired thickness. Cook until heated through.

Steps:

• Prepare the pea stock: Place the pea pods, mushroom trimmings, and mint stems in a saucepan. Cover with water and bring to a boil over high heat. Then immediately lower the heat and simmer for 25 minutes. Strain the liquid through a sieve or colander, discarding the pods and trimmings. Set the stock aside.
• In a large, wide saucepan, warm the olive oil over medium heat. Add the onions and gently saute until translucent, approximately 10 minutes. Add the garlic and peas, and saute for a couple more minutes. Season with salt and pepper, stir in the sugar. Then add 2 cups of the pea stock and simmer until the peas are tender, about 10 minutes for young peas, 20 to 30 minutes for large starchy peas. Taste the peas after 10 minutes to test for tenderness.
• As soon as the peas are cooked, remove two thirds of the soup from the saucepan and puree it, in batches, in a blender or food processor until smooth. Return the puree to the pan and stir until well combined and heated through. Taste the soup, and adjust the seasoning with salt and pepper if necessary. Set the soup aside.
• Heat the butter in a skillet over medium heat until it starts to sizzle. Add the morels, shallots, and thyme, and season generously with salt and pepper. Saute until the morels are golden brown and tender, approximately 10 minutes.
• Reheat the soup, and stir in the chopped mint. Divide the soup among warmed bowls. Top with a spoonful of creme fraiche and a scattering of sautéed morels.