Spring Garlic and Potato Soup with Morel Mushroom Croutons Serves 4From Terra by Hiro Sone and Lissa Doumani Soup 2 TB unsalted Butter 1 Russet Potato, peeled, sliced 1/4”         1 cup Spring Garlic, coarsely sliced Salt                          White Pepper to taste 3 cups Chicken Stock                 1 cup Heavy Cream To make the soup, melt the butter in a large saucepan over medium heat, add the spring garlic, and sauté until soft.  Add the potato and sauté until the outside of the potato is translucent, 2 to 3 minutes.  Lightly season with salt and pepper, then add the chicken stock and bring to a boil.  Lower the heat to a simmer and cook until the potato is very soft, about 20 minutes.  Add the cream and bring to a boil.  Puree in a blender until smooth.  Strain through a medium-fine mesh sieve.  Rinse the pan and return the soup to the pan.  Taste and adjust the seasoning.  Cover to keep warm. Set aside.

Morel Croutons 4 baguette slices, 1/4 inch thick and 3 inches long           2 TB unsalted Butter 1 TB minced Spring Onion                                    1 oz Morels, cleaned and halved 2 TB Eatwell Farm Chicken Stock                        1 tsp chopped fresh Parsley Salt and freshly ground Black Pepper to taste

Preheat oven to 350 F.  Spread the baguette slices on a rimmed baking sheet pan and bake until golden brown, 3 to 4 minutes.  Keep warm.  Heat the butter and spring onion in a medium sauté pan over high heat, and sauté until the onion starts to caramelize.  Add the mores and sauté until soft, about 2 minutes.  Add the stock and bring to a boil, then add the parsley and remove from heat.  Season with salt and pepper. To serve, divide the soup among 4 warmed bowls, mound the morels on the croutons and place 1 crouton n the center of each bowl of soup.  Drizzle the morel pan juices over the soup and croutons. I am going to try this recipe tonight and add a little bit of chopped cabbage and julienned carrots.