Written By Cynthia Annett-Hynes Recipes / Soup Jul 13, 2011 Fresh English Pea, Wild Morel, and Garlic Scape Soup SHARE VIA: Facebook Twitter Pinterestcredit: Gary HynesRecipe and image by Gary HynesWhen I cook, it’s rarely precise. Each time I make a dish it comes out slightly different because I hate to measure ingredients. Even the method changes slightly depending on how I feel that day. This would be a disastrous approach in a restaurant, where consistency is of prime importance, but at home, cooking spontaneously with the ingredients on hand at the moment, it seems to work out just fine (most of the time). I have an idea of how I want the dish to turn out and taste and work towards that goal.With this in-season soup, I started with fresh, English peas I found at one market and a small handful of last-of-the-season, wild, morel mushrooms I had found at another. These purchases happened to coincide with the sprouting of the tender scapes—those beautiful curls at the top of the tall stalks on the two rows of garlic I overwintered in my garden.To me, a good soup is one of the greatest ways to extract and savour the flavours from delicate ingredients. Why not put these three, early summer tastes together in one bowl?Here’s the recipe (such as it is):Butter as needed4 cups homemade chicken stock (from a good antibiotic-free chicken) defatted.2 lbs fresh English peas in their pods, shelleda good-sized handful of wild morel mushrooms, coarsely choppedabout a dozen garlic scapes, roughly chopped1 small onion, minced (about a ¼ cup)salt & pepper to tastesour cream or crème fraiche (for the garnish)chives, clipped with scissors over the bowls of soupPut a couple of small spoonfuls of butter in a pan over low heat, add the onion and sweat until soft. Heat the chicken stock in a medium soup pot and add the cooked onion, the peas and the scapes. Simmer until just barely cooked.Put another couple of spoonfuls of butter in that first pan again and briefly cook the morels over low heat and set aside.Purée the chicken stock mixture in a food processor until smooth. Do this in small batches so the hot liquid doesn’t overflow the machine (if you want a really silky texture, sieve the purée manually through a food mill). Add salt and pepper to taste.To serve, reheat the soup gently and add the cooked mushrooms. Serve in bowls with dollops of sour cream and clippings of chives.Serves 2 as a main course, 4 as an appetizer.recipeSeasonalSoup SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.