Cream Of Morel Soup
- 3/4 pound fresh morels cleaned, trimmed, and chopped coarsely
- 3 ramps (or substitute one leek)
- 3 medium russet potatoes
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 2 tablespoons butter
- Salt to taste
- Freshly-ground black pepper to taste
- 2 cups water
Trim and rinse the leek, then slice the stem lengthwise under running water to remove all trapped grit. Peel and halve the potatoes. Add them to the soup pot with the 2 cups of water. Boil until very tender, about 20 to 25 minutes.
Heat a medium saucepan over a medium flame and add the butter, the morels, and a dash of salt. Cook gently for about 15 minutes, taking care that they don't dry out. Add wine a few dashes at a time to keep the morels moist. When nearly done, add the rest of the wine and turn the flame up. Continue cooking until the liquid is absorbed. Add the chicken stock and stir until fully blended.
Place the cooked leeks and potatoes in a blender and puree. Return them to the pot.
Add the morel mixture to the potato/leek mixture. Simmer gently, taking great care to avoid scorching. After five minutes or so, add the cream, the salt, and the pepper. Serve piping hot.
This recipe yields ?? servings.