Morel Cream Soup with Pea Puree

For the cream of morel soup, clean the morels. Cut the stems into pieces and halve the caps. Use the most beautiful caps as a chowder, sauté the rest with the stems in a pot with oil, butter and shallot cubes. Deglaze with white wine, cognac and Madeira, reduce slightly and pour in chicken stock. Add the flour butter and let it boil down. Add whipped cream, porcini powder and herbs and simmer on low heat for about 20 minutes. Keep stirring so that the soup does not stick to the bottom of the pot.

Mix the crème fraîche into the soup and strain through a hair sieve. Assemble with ice-cold pieces of butter and season with salt and pepper.

For the pea puree, place vermouth and port in a saucepan and reduce by half. Blanch (scald) peas in hot water and add to vermouth reduction. Puree with a hand blender, adding the chicken soup. Add cold butter cubes and crème fraîche alternately and blend well as well. Pass the mixture through a hair sieve and season with salt, pepper and Tabasco.

Pour the pea puree into pretty glasses to a height of about 2 cm. Place the set aside morels on top and fill up with morel cream soup.

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