Soups — dried morels

Clear morel broth

Name: Clear morel broth
Prep time: 30 min
Cook time: 30 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 10 g small dried morels; 2 dl water; 1 l fat-free vegetable stock; 100 g tofu sliced 5 mm thick; 1 tsp roasting butter; 1 tbsp finely chopped flat-leaf parsley

A limpid, fragrant broth lifted by little crispy tofu hearts. This light soup showcases dried morels in an elegant presentation.

Serves: Serves 4
Preparation: 30 min
Cooking: 30 min

Method

Place the small dried morels in the water and leave them to soak for about fifteen minutes. Drain them carefully. Strain 100 ml of this liquid through a paper coffee filter.
Bring this 100 ml of strained liquid to the boil with the litre of vegetable stock. Boil briskly for about ten minutes, then lower the heat. Add the morels and leave to simmer for a further five minutes.
Cut out small heart shapes from the 5 mm thick tofu slices.
Heat the roasting butter in a very hot pan. Fry the tofu hearts for one minute on each side until nicely crisp and golden.
Scatter the hearts with chopped parsley. Pour the clear broth into warmed deep plates, then arrange the tofu hearts on top.