Soups — fresh morels

Morel velouté

Name: Morel velouté
Prep time: 25 min
Cook time: 25 min
Yield: 4 people
Cuisine: Swiss
Ingredients: 1 tbsp butter; 1 finely chopped shallot; 200 g fresh morels, well washed and drained; 4 tbsp Cognac; 5 dl vegetable stock; 2 dl double cream; salt, pepper; 1 tbsp chopped tarragon

A silky morel velouté flambéed with Cognac, finished with a crème fraîche chantilly. A comforting dish balancing richness and herbaceous finesse.

Serves: 4 people
Preparation: 25 min
Cooking: 25 min

Method

Melt the butter in a saucepan over a medium heat. Add the chopped shallot and leave it to become translucent.
Stir in the carefully cleaned fresh morels. Sauté them for a few moments so that they release their juice.
Pour in the Cognac and flambé gently for one minute. Take care to ensure that the extractor fan is switched off during this step.
Pour in the vegetable stock and bring to the boil. Leave to cook for about ten minutes over a medium heat.
Remove four nice whole morels and keep them warm. Blend the remaining contents until completely smooth.
Whip the double cream to soft peaks. Fold three-quarters of it into the velouté, then adjust the seasoning with salt and pepper.
Ladle the soup into bowls or deep plates. Decorate with the remaining whipped cream, the reserved morels and the fresh tarragon.