Fresh Pea Soup With Morels Recipes

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MOREL MUSHROOM BISQUE



Morel Mushroom Bisque image

If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.

Provided by Jennifer F.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

½ cup butter
1 tablespoon minced garlic
1 large onion, diced
8 ounces fresh morel mushrooms, sliced
1 tablespoon chicken soup base
1 tablespoon all-purpose flour
2 cups water
2 cups heavy cream
⅛ teaspoon ground dried thyme
salt to taste
2 teaspoons ground black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
  • Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 13.1 g, Cholesterol 224.9 mg, Fat 67.4 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 42.1 g, Sodium 753 mg, Sugar 2.9 g

FRESH PEA SOUP



Fresh Pea Soup image

This recipe really belonged to Helen Corbitt, I used to cook her food a lot, she was the chef, and head of food, for Neiman Marcus, in the 1960's and 70's. I love her simple style of cooking. This soup if fine hot, but very good cold, in the refrigerator, the soup will last four days.

Provided by Tuck Burnette

Categories     < 60 Mins

Time 50m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 16

4 tablespoons butter
1/3 cup flour
salt
pepper
white pepper, if desired
nutmeg, grated
3 cups milk
splash half-and-half or cream
2 cups mineral water (still)
1/2 cup very finely chopped onion
3 cups frozen peas, thawed or 3 cups fresh young peas
chopped chives
torn of fresh mint
unsweetened whipped cream
caviar
fresh green peas, cooked

Steps:

  • Make a white sauce: melt the butter in a 4-6 cup saucepan. Add flour over moderately-low heat with all seasonings. Cook 1-2 minutes.
  • Whisk in milk and cream, turn up heat, whisk, brining to a boil. Coat the top with some non stick cooking spray. Cover with plastic wrap on its surface, or use a coffee filter instead.
  • Put water, onion and peas into a soup pot, or 8-cup saucepan. Heat, with salt, bring to the boil. Cook, simmer gently, for 18-30 minutes, or until peas are well cooked. Taste. Transfer to a processor, food mill, the small holes of a meat grinder, or use an immersion blender, to purée.
  • Put back in pot, add Béchamel, and stir till smooth, correct for seasoning, add more nutmeg, if desired.
  • Serve hot, or cold with one or more of the optional garnishes.

Nutrition Facts : Calories 228.1, Fat 12.5, SaturatedFat 7.7, Cholesterol 37.4, Sodium 200.5, Carbohydrate 21.3, Fiber 3.4, Sugar 3.9, Protein 8.4

BAREFOOT CONTESSA'S FRESH PEA SOUP



Barefoot Contessa's Fresh Pea Soup image

Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Now, I have finally tried the Fresh Pea Soup from that airing and found that I love it, as well. I prepared this with frozen peas, and while the original recipe did call for mint, I didn't have any on hand and omitted it. Pea soup may make some people's heads spin, but this is so good. Pairing with the flavorful Roasted Red Pepper Sandwich would be an incredible meal.

Provided by Ms B.

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
2 cups leeks, white and light green parts chopped
1 cup yellow onion, chopped
4 cups chicken stock
5 cups fresh peas or 2 (10 ounce) packages frozen peas
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup creme fraiche
1/2 cup chives, chopped
garlic-flavored croutons, for serving

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 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.

Nutrition Facts : Calories 288.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 42.1, Sodium 831.2, Carbohydrate 30.9, Fiber 7.2, Sugar 11.8, Protein 11.9

PASTA WITH MORELS, PEAS AND PARMESAN



Pasta With Morels, Peas and Parmesan image

Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.

Provided by Mark Bittman

Categories     dinner, lunch, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 6

Salt and ground black pepper
1/2 cup fresh shelled peas
4 tablespoons butter
1/4 pound morels, about 8 medium
8 ounces pasta
1 cup finely grated Parmesan

Steps:

  • Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
  • Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
  • Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.

Nutrition Facts : @context http, Calories 895, UnsaturatedFat 13 grams, Carbohydrate 95 grams, Fat 40 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 1 gram

FRESH PEA SOUP



Fresh Pea Soup image

This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!

Provided by Lizz C.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 17m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream

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.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g

FRESH PEA SOUP



Fresh Pea Soup image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

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.

MOREL MUSHROOM SOUP



Morel Mushroom Soup image

Some years, we have an abundance of morel mushrooms growing wild on our farm. So, I came up with this recipe. This rich, flavorful soup is a great way to use these rare mushroom.-Geraldine Davenport, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh morel or other mushrooms, sliced
2 tablespoons lemon juice
1 large onion, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
4 cups milk
3 teaspoons chicken bouillon granules
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 198 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 896mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.

FRESH PEA SOUP WITH MINT



Fresh Pea Soup with Mint image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

2 tablespoons olive oil
2 medium yellow onions, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced or pureed
2 medium Yukon Gold potatoes, peeled and sliced thin
5 cups chicken stock
16 ounces frozen baby peas
1/3 cup sour cream
3 tablespoons freshly chopped mint

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).

ALFRED PORTALE'S SPRING-PEA SOUP



Alfred Portale's Spring-Pea Soup image

Provided by Jonathan Reynolds

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 ounce dried morel mushrooms
3/4 cup heavy cream
1 teaspoon white truffle oil
2 egg yolks
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground white pepper
1 tablespoon olive oil
1 onion, chopped
1 half rib celery, chopped
4 cups chicken stock
4 cups shelled fresh peas
Salt and freshly ground white pepper to taste
1 to 2 tablespoons sugar
White truffle oil for garnish
Chervil sprigs (optional)

Steps:

  • To make the custard, preheat oven to 300 degrees. Rinse morels well under cold water. In a medium saucepan, bring morels, cream and truffle oil to a boil, then reduce heat and simmer until the mixture thickens, about 12 minutes.
  • Purée the mixture in a blender. Whisk the purée into the yolks and stir in salt and white pepper.
  • Place four lightly buttered two-ounce ramekins in a large baking dish. Pour the morel mixture into the ramekins. Add enough hot water to the baking dish to come 1/2 inch up the sides of the ramekins. Cover with foil and bake until the custards are set, 1 to 1 1/4 hours. Remove from the water bath, run a paring knife around the edges of the ramekins and turn each custard upside down into the center of a soup bowl. If not serving immediately, cool, cover with plastic wrap and refrigerate.
  • In a stockpot, heat the oil over medium heat and add the onion and celery, stirring, until softened, 3 to 4 minutes. Add the stock, bring to a boil and add peas. When boiling, reduce heat and simmer for about 12 minutes, or until the peas are very tender. Remove from heat and season with salt and white pepper.
  • Drain the peas, reserving the stock. Purée the vegetables in a blender, adding stock slowly. Place a large bowl in an ice bath, add the soup and stir. Season with salt, white pepper and sugar, and either serve at once or refrigerate.
  • To serve, have the soup at room temperature or slightly warm. Spoon enough soup around each custard to come up 3/4 of the height of the custard. Drizzle each serving with white truffle oil and garnish with a chervil sprig.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 26 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 1160 milligrams, Sugar 20 grams, TransFat 0 grams

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