Spring Leek Celery Soup with Asparagus, Morel Mushrooms and Beet Puree
Ingredients
8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream, optional
1 ounce dried morels
1/2 bunch asparagus, cut into bite-sized pieces
1 tablespoon extra virgin olive oil and/or butter
Beet purée, recipe follows
Method
Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open.
Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Separately reconstitute the morels in just enough water or broth to soften.
Cut the morels into pieces and retain the reconstituting liquid.
In a medium skillet over medium heat, sauté the asparagus in the olive oil or butter until tender.
Add the drained morels and sauté for another minute.
Strain the reconstituting liquid and add to the sauté.
Cook for another minute.
Serve the soup and top with the sautéed garnish of asparagus and morels.
Garnish with the beet purée.
Ingredients for the Beet Purée
1 medium sized fresh red beet.
Salt and pepper to taste
Method
In a small sauce pan, cover the beet in water and add a 1/2 teaspoon of salt.
Simmer the beet until fork tender. Reserve the cooking water.
Remove the beet from the heat and allow it to cool.
Peel the beet, cut it into pieces and place in the bottom of a blender.
Add about 1/4 cup of the cooking liquid and carefully purée the beet.
Add more cooking liquid gradually to ensure a smooth purée.
Blend to desired saucy consistency.
Recipes Courtesy of the Chef’s Kitchen