Soup: United States – Umami Morel Broth with Spring Peas and Tarragon Oil

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

1 oz (28 g) dried morel mushrooms, rinsed
3 cups (720 ml) boiling water (for soaking mushrooms)
1 tbsp (15 g) unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 small garlic clove, lightly crushed
1 / 4 cup (60 ml) dry sherry or dry white wine
3 cups (720 ml) low-sodium chicken stock (or vegetable stock)
1 fresh thyme sprig
6 black peppercorns
1 / 2 cup (75 g) baby peas (fresh or frozen)
1 / 2 tsp finely grated lemon zest
Kosher salt, to taste
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp fresh tarragon leaves
Pinch of kosher salt (for the tarragon oil)
Finely snipped chives, for garnish (optional)

Instructions

Place the rinsed dried morels in a heatproof bowl and cover with 3 cups boiling water. Soak 20 to 30 minutes. Lift mushrooms out, leaving grit behind. Strain the soaking liquid through a coffee filter or very fine mesh; reserve. Slice the rehydrated morels; discard tough stems if any.
In a medium pot over medium heat, melt the butter. Add the sliced leek and the crushed garlic and sweat gently until soft and translucent, 5 to 7 minutes, without browning.
Deglaze with the dry sherry or white wine and reduce by half, about 2 minutes.
Add the reserved mushroom soaking liquid, chicken stock, thyme, peppercorns, and the sliced morels. Bring to a gentle simmer and cook 12 to 15 minutes. Season with salt to taste.
Strain the broth through a fine mesh sieve into a clean pot to keep it clear, reserving some sliced morels for garnish. Keep the broth hot over low heat.
Blanch the peas in salted boiling water until just tender and bright, 30 to 45 seconds. Shock in ice water, drain well, and toss with the lemon zest and a pinch of salt.
Make the tarragon oil: Blend the olive oil, tarragon leaves, and a pinch of salt until vivid green and smooth. Let stand 5 minutes; if desired, strain for a clearer oil.
To serve, divide the peas and a few slices of morel among warm bowls. Ladle the hot mushroom broth over the top. Finish with small drops of tarragon oil and a sprinkle of chives. Serve immediately.