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Morell soup




Source of Recipe


Northern European
Morells are ready in may. Take 2 pints of raw morells, or a pint of bottled ones. If they are fresh, rinse them very well, bring to the boil in a pan of water, cook for 3 minutes. Chop them up and fry in one tablespoon of butter. Bring 2 quarts of good stock to the boil, put in the fried morells with salt to taste. Cut a slice of white bread for each person and cut into small squares. Fry these crisp in butter. Simmer the soup till tender and before serving whisk in 2 egg yolks and season with cayenne pepper. Serve with the croutons.