• Half Head Of Romaine Lettuce, Cut In A Chiffonade
  • ½ Cups Spinach
  • 1 Cup Fresh Peas
  • 2 Cups Frozen Peas
  • 1 Cup Snow Peas
  • 1 Cup Snap Peas
  • 2 Tb Butter
  • 2 Cloves Garlic, Sliced
  • 2 Shallots, Sliced
  • ¼ Cup Sliced Leek, White Part Only
  • ¼ Cup Sliced Celery
  • 2 QT Chicken Stock
  • 1/4 Cup Crème Fraiche
  • 2 Leaves Of Mint
  • 8 Morel Mushrooms (dried mushrooms can be substituted reconstituted by soaking and sautéing in 1 TB butter & 1 TB olive oil)
  • Salt And Freshly Ground White Pepper To Taste

Working in batches, blanch each of the first six vegetables individually, boiling just until tender and then moving to an ice bath. Set aside. In a large pot, melt 2 TB of the butter over medium heat and add garlic, shallots, leek, and celery. Once translucent, add the chicken stock and simmer. Add the mint to the hot liquid.

Add the blanched green vegetables and the stock mixture to a blender. Blend on high until smooth. Slowly pour the liquid through a chinoise or fine sieve into a bowl over an ice bath.

Blend in the crème fraiche and season to taste. Garnish with morels.