Spring Garlic and Potato Soup with Morel Mushroom Croutons Serves 4From Terra by Hiro Sone and Lissa Doumani Soup 2 TB unsalted Butter 1 Russet Potato, peeled, sliced 1/4” 1 cup Spring Garlic, coarsely sliced Salt White Pepper to taste 3 cups Chicken Stock 1 cup Heavy Cream To make the soup, melt the butter in a large saucepan over medium heat, add the spring garlic, and sauté until soft. Add the potato and sauté until the outside of the potato is translucent, 2 to 3 minutes. Lightly season with salt and pepper, then add the chicken stock and bring to a boil. Lower the heat to a simmer and cook until the potato is very soft, about 20 minutes. Add the cream and bring to a boil. Puree in a blender until smooth. Strain through a medium-fine mesh sieve. Rinse the pan and return the soup to the pan. Taste and adjust the seasoning. Cover to keep warm. Set aside.
Morel Croutons 4 baguette slices, 1/4 inch thick and 3 inches long 2 TB unsalted Butter 1 TB minced Spring Onion 1 oz Morels, cleaned and halved 2 TB Eatwell Farm Chicken Stock 1 tsp chopped fresh Parsley Salt and freshly ground Black Pepper to taste
Preheat oven to 350 F. Spread the baguette slices on a rimmed baking sheet pan and bake until golden brown, 3 to 4 minutes. Keep warm. Heat the butter and spring onion in a medium sauté pan over high heat, and sauté until the onion starts to caramelize. Add the mores and sauté until soft, about 2 minutes. Add the stock and bring to a boil, then add the parsley and remove from heat. Season with salt and pepper. To serve, divide the soup among 4 warmed bowls, mound the morels on the croutons and place 1 crouton n the center of each bowl of soup. Drizzle the morel pan juices over the soup and croutons. I am going to try this recipe tonight and add a little bit of chopped cabbage and julienned carrots.