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Pea Soup with Morel Mushroom Cream

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A vibrant spring pea soup blended with fresh herbs and finished with a rich, earthy morel mushroom cream. Sweet peas, lemon, mint, and savory mushrooms create an elegant starter or light meal.

Ingredients

  • 4 cups fresh or frozen green peas
  • 4 cups vegetable broth
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh parsley leaves
  • 1/2 cup heavy cream, optional
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces fresh morel mushrooms, thoroughly cleaned and halved or chopped
  • 1 cup heavy cream
  • 1 small shallot, finely chopped
  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh peas, cooked, optional for serving
  • Sautéed morel mushrooms, reserved from the mushroom cream, for serving
  • Fresh mint or parsley, for serving
  • 1 tablespoon extra-virgin olive oil, for serving
  • Freshly ground black pepper, for serving

Instructions

  1. Clean the morel mushrooms thoroughly, paying special attention to their honeycomb-like surfaces where grit can collect. Trim as needed, then halve or chop the mushrooms.
  2. For the pea soup, melt 2 tablespoons butter with 1 tablespoon olive oil in a large saucepan over medium heat. Add the 2 chopped shallots and cook for 4 to 5 minutes until soft and translucent.
  3. Add 2 minced garlic cloves and cook for about 30 seconds until fragrant. Pour in the vegetable broth and bring to a gentle simmer.
  4. Add the peas and cook for 3 to 5 minutes, just until tender and bright green. Avoid prolonged cooking to preserve their fresh flavor and color.
  5. Remove the saucepan from the heat and add the mint and parsley. Carefully blend with an immersion blender until completely smooth. Blend in the optional 1/2 cup heavy cream for a richer soup.
  6. For an especially silky texture, pass the soup through a fine-mesh strainer. Return it to low heat and stir in the lemon juice, salt, and black pepper. Keep warm without allowing it to boil vigorously.
  7. For the morel cream, melt 1 tablespoon butter in a skillet over medium heat. Add the finely chopped small shallot and cook for 2 to 3 minutes until softened.
  8. Add the cleaned morels and sauté for 5 to 7 minutes, stirring regularly, until thoroughly cooked and tender. Reserve several attractive pieces for garnishing the finished soup.
  9. Add 1 minced garlic clove and the thyme to the remaining morels. Cook for about 30 seconds until fragrant.
  10. Pour in 1 cup heavy cream and bring to a gentle simmer. Cook for 4 to 5 minutes, stirring occasionally, until the cream reduces slightly and takes on the mushroom flavor.
  11. Carefully blend the morel and cream mixture until smooth. Season with salt and black pepper. If necessary, thin with a small splash of vegetable broth or additional cream until it can easily be spooned or drizzled.
  12. Divide the warm pea soup among 4 bowls. Swirl the morel mushroom cream over each serving and garnish with the reserved cooked morels, optional peas, fresh mint or parsley, black pepper, and a drizzle of extra-virgin olive oil.

Notes

  • Morels should always be thoroughly cleaned and fully cooked before eating; do not serve them raw.
  • Dried morels can replace fresh morels. Rehydrate according to package directions, clean thoroughly, and cook completely before making the cream.
  • Cremini, shiitake, or mixed wild mushrooms can replace morels for a more accessible variation.
  • For a lighter soup, omit the optional heavy cream from the pea base and rely on the blended peas for body.
  • Tarragon, chives, or basil can replace the mint for a different fresh herb flavor.
  • Cook the peas only until tender to help preserve their bright green color and fresh flavor.
  • Store the pea soup and morel cream separately in airtight containers in the refrigerator for up to 3 days.
  • Reheat both components gently over low to medium-low heat and avoid vigorous boiling. Thin the mushroom cream with a splash of cream or broth if needed.

Nutrition

Find it online: https://thefamilycooking.com/pea-soup-with-morel-mushroom-cream/