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1
To make the custard, preheat oven to 300 degrees.
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2
Rinse morels well under cold water.
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3
In a medium saucepan, bring morels, cream and truffle oil to a boil, then reduce heat and simmer until the mixture thickens, about 12 minutes.
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4
Puree the mixture in a blender.
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5
Whisk the puree into the yolks and stir in salt and white pepper.
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6
Place four lightly buttered two-ounce ramekins in a large baking dish.
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7
Pour the morel mixture into the ramekins.
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8
Add enough hot water to the baking dish to come 1/2 inch up the sides of the ramekins.
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9
Cover with foil and bake until the custards are set, 1 to 1 1/4 hours.
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10
Remove from the water bath, run a paring knife around the edges of the ramekins and turn each custard upside down into the center of a soup bowl.
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11
If not serving immediately, cool, cover with plastic wrap and refrigerate.
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12
In a stockpot, heat the oil over medium heat and add the onion and celery, stirring, until softened, 3 to 4 minutes.
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13
Add the stock, bring to a boil and add peas.
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14
When boiling, reduce heat and simmer for about 12 minutes, or until the peas are very tender.
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15
Remove from heat and season with salt and white pepper.
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16
Drain the peas, reserving the stock.
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17
Puree the vegetables in a blender, adding stock slowly.
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18
Place a large bowl in an ice bath, add the soup and stir.
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19
Season with salt, white pepper and sugar, and either serve at once or refrigerate.
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20
To serve, have the soup at room temperature or slightly warm.
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21
Spoon enough soup around each custard to come up 3/4 of the height of the custard.
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22
Drizzle each serving with white truffle oil and garnish with a chervil sprig.
