Today, I’m in the kitchen for the Swiss Food Discovery project hosted by lovely Silvie from Citronelle and Cardamome again. The dish I’m presenting is a traditional cream of morel mushroom Soup. Well, a vegan version thereof. Wild morel mushrooms can be forged as we speak in the Rigi region and in the canton of Jura. For an ever more seasonal touch, I used white asparagus as a basis.

Soup: Peel and chop white asparagus stems. Season with salt and black pepper, cover with water and simmer until tender. If you’re using dried morel mushrooms, rehydrate them and use the filtered rehydration water for the soup. In the meantime, fry your mushrooms in some olive oil. Season with fleur de sel. Add one part mushroom to two parts asparagus. Purée the soup until smooth and add oat cream for a silky texture.

Assembly: Create small islands of fried mushrooms in the soup. Decorate with fresh thyme and white forget-me-not blossom.