Minted Spring Pea Soup with Morels and Fiddleheads

This soup makes a delicious first course; serve it chilled or at room temperature.

  • Servings: 8

Source: Martha Stewart Weddings, Spring 2007


  • 3 tablespoons unsalted butter
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 1 large leek, white and pale-green parts only, coarsely chopped and rinsed well (about 1 cup)
  • 1 celery stalk, diced (about 1/2 cup)
  • 6 pounds fresh peas, shelled, or 6 cups thawed frozen peas
  • 3/4 cup packed fresh mint leaves, plus small leaves for garnish
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups fresh morels (about 4 ounces), trimmed and sliced crosswise
  • 1 cup small fiddleheads (about 2 1/2 ounces), cleaned and trimmed


  1. Melt butter in a medium saucepan over medium heat. Add onion, leek, and celery; cook, stirring occasionally, until softened but not browned, about 7 minutes. Add 5 cups water; bring to a boil. Reduce heat, and simmer 10 minutes. Add peas, and return to a simmer; cook, stirring occasionally, until peas are tender but still bright green, 3 to 4 minutes. Remove pan from heat; stir in mint leaves.

  2. Working in batches, puree vegetable mixture in a blender or food processor, filling no more than halfway each time. Season with salt and pepper.

  3. Heat 1 tablespoon oil in a medium saute pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, about 3 minutes. Transfer mushrooms to a plate; set aside.

  4. Wipe out pan; add remaining tablespoon oil. Heat over medium heat. Add fiddleheads; cook, stirring occasionally, until bright green and slightly softened, 4 to 5 minutes. Transfer to a plate.

  5. Ladle soup into serving bowls, dividing evenly. Garnish with mushrooms, fiddleheads, and small mint leaves.


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