Sweet Pea Potage with a Tiny Salad of chanterelles and Sweet Turnips
(Serves 4)

1 cup fresh picked English peas
2 cups kosher salt
1 gallon water
2 cups vegetable stock or bouillon
1 tablespoon sugar
1 teaspoon white pepper

Pick the peas and soak them in salted ice water for 20 minutes. While they are soaking, bring salt and gallon of water to a boil. Remove peas from the ice water and place them into the boiling water. Cook until al dente. Remove and place them back in the ice water to stop the cooking process. For this soup it is key to keep the peas as green as possible. Using a blender, puree the peas and vegetable stock until smooth. Season with sugar, white pepper and salt to taste. Chill the soup and serve in a champagne flute or something similar.

Salad
6 chanterelle mushrooms
3 sweet turnips
2 tablespoons good olive oil
1 teaspoon fresh lemon juice
4 leaves torn opal basil
10 sprigs chervil
Salt and pepper, to taste

Use the back side of a pairing knife to carefully scrape the skin of the stem of the chanterelle. Slice the mushrooms as thin as possible.
Cook turnips in boiling water until al dente. Remove and place in ice water to stop the cooking process. Using a damp towel, carefully rub the skin off the turnip. Slice turnips as thin as possible.
Combine mushrooms and turnips with remaining ingredients in a bowl and gently toss. Garnish the top of each soup with mixture and serve.