- 14 ounces small morels
- 1/4 cup sweet butter
- 2 shallots finely chopped
- 1 quart chicken stock
- 1 1/4 cups heavy cream
- 6 egg yolks
- Salt to taste
- Freshly-ground black pepper to taste
Fry 8 of the morels in half of the butter for 4 minutes over medium heat. Watch out: they spit! Set them aside, leaving any excess butter in the pan.
Finely chop the remaining morels, and fry in the rest of the butter along with the shallots. Add the chicken stock and bring to a boil. Remove from the heat, pour in the cream and whisk in the egg yolks along with a little salt and pepper.
Return to the heat and slowly bring back up the temperature, whisking continuously. The soup will thicken slightly like a thin custard. As soon as it does, serve with the morel garnish on top.
This recipe yields 4 servings.