Not only is this soup visually appealing but it is also bright in flavor. The watercress adds freshness and the combination of crispy earthy Morels with the mildly sweet peas, leeks and fresh herbs is a perfect balance for this spring soup.
- Yield: 4-6 servings
- Category: Soups
Ingredients
- 1/2 cup watercress
- 1/2 cup fresh spinach
- 1 cup fresh English peas
- 2 cups frozen peas
- 1 cup snow peas
- 1 cup snap peas
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 shallots, minced
- 1/4 cup leeks, chopped
- 1/4 cup celery, chopped
- 2 quarts chicken stock
- 2 mint leaves
- 1/4 cup sour cream
- morel mushrooms, sliced
- salt and pepper to taste
- watercress
Instructions
- Working in batches, blanch each of the first five vegetables individually, boiling just until tender and then moving to an ice bath. Set aside.
- In a large pot, melt 2 Tbsp. of the butter over medium heat and add garlic, shallots, leek, and celery. Once translucent, add the chicken stock and simmer. Add the mint to the hot liquid.
- Add the blanched green vegetables and the stock mixture to a blender. Blend on high until smooth. Slowly pour the liquid through a chinois or fine sieve into a bowl over an ice bath.
- Blend in the sour cream and season to taste.
- Sauté mushrooms in 2 Tbsp. of butter until crispy. Season with salt and pepper.
- Garnish soup with morels and fresh watercress.
Yumm Christy ! Especially the Morels too❤️