Toasted croutonspurslane, and cut chives, to garnish (optional)
Black Trumpet Soup
3cupscream
4cupshomemade chicken stock
1ouncedried black trumpets(this is about 2 cups)
4oz¼ lb cultivated button mushrooms or another fresh mushroom of your choice, roughly chopped
¼cupbrandy
½cupyellow sweet oniondiced
½cupcelerydiced
½cupleekwhite part only, diced
3tablespoonsunsalted butter
Pea Soup
1qtshell peasfrozen peas can be substituted
1cupflavorless oillike grapeseed
2cupshomemade chicken stock
Kosher saltto taste
½teaspoonhoneyor more to taste
2tablespoonstorn fresh spearmint leaves
Instructions
Black Trumpet Soup
Heat the chicken stock to room temperature to melt the natural gelatin, if needed. Put the black trumpets in a bowl, then pour the chicken stock over them to rehydrate. Agitate the mushrooms to remove any grit, then remove them, chop roughly and reserve. Strain the chicken stock through a fine strainer, cheesecloth, or coffee filter and reserve.
Melt the butter in a sauce pot, then add the cultivated mushrooms and cook until browned, about 5-10 minutes. Add the onion, leek, and celery and cook until the vegetables are soft and tender, stirring occasionally. Add the trumpets, season the mixture to taste with salt and pepper, and cook for a few minutes more. De-glaze the pan with the brandy, then cook until the pan is nearly dry. Add the chicken stock (there should be about 3 cups left) and reduce by half.
Finally add the cream and heat just enough to get it hot, do not boil it. Transfer the mixture to the bowl of a high speed blender and puree on high, then pass through a fine strainer, double check the seasoning for salt and pepper and reserve until needed.
Pea Soup
Bring a pot of lightly salted water to a boil, and have an ice bath ready alongside. Blanch the peas for just a minute, then shock in the ice water to cool, drain, and reserve. Add half of the peas to the bowl of a high speed blender, then add the salt, honey, and mint. Puree the mixture on high, gradually adding half of the oil to help make a velvety-smooth puree. Pass the mixture through a fine chinois strainer or mesh, then repeat with the other half of the peas, stock and oil, then combine and adjust the seasoning for salt if needed.
The garnishes
For the croutons, cut out shapes (I used a ½ inch circular ring mold) from some bread, then butter them and toast in the oven until crisp and reserve. Wash and dry the purslane, then pick into small, bite size clusters.
Serving
Heat both of the soups in small sauce pots, then, using a ladle in each hand, pour equal amounts of soup into preheated bowls at the same time. Garnish with the purslane, chives and croutons and serve immediately.
Notes
If the idea of making two soups sounds like too much work, make a duxelles of black trumpets, or chop them fine and saute, then put a hot spoonful on top of the pea soup.I garnished this with some croutons, purslane, and chives, they're optional though.Also, it goes without saying you have to pour the soups with a steady hand-you only get one chance!