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1
Prepare the pea stock: Place the pea pods, mushroom trimmings, and mint stems in a saucepan.
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2
Cover with water and bring to a boil over high heat.
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3
Then immediately lower the heat and simmer for 25 minutes.
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4
Strain the liquid through a sieve or colander, discarding the pods and trimmings.
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5
Set the stock aside.
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6
In a large, wide saucepan, warm the olive oil over medium heat.
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7
Add the onions and gently saute until translucent, approximately 10 minutes.
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8
Add the garlic and peas, and saute for a couple more minutes.
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9
Season with salt and pepper, stir in the sugar.
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10
Then add 2 cups of the pea stock and simmer until the peas are tender, about 10 minutes for young peas, 20 to 30 minutes for large starchy peas.
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11
Taste the peas after 10 minutes to test for tenderness.
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12
As soon as the peas are cooked, remove two thirds of the soup from the saucepan and puree it, in batches, in a blender or food processor until smooth.
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13
Return the puree to the pan and stir until well combined and heated through.
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14
Taste the soup, and adjust the seasoning with salt and pepper if necessary.
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15
Set the soup aside.
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16
Heat the butter in a skillet over medium heat until it starts to sizzle.
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17
Add the morels, shallots, and thyme, and season generously with salt and pepper.
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18
Saute until the morels are golden brown and tender, approximately 10 minutes.
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19
Reheat the soup, and stir in the chopped mint.
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20
Divide the soup among warmed bowls.
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21
Top with a spoonful of creme fraiche and a scattering of sauteed morels.
