Creamless Fresh Pea Soup with Truffled Snow Pea Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
Ingredients:
1 tablespoon canola oil |
2 medium yellow onions, roughly chopped |
1 tablespoon minced garlic |
3 cups chicken stock or low-sodium, canned |
3 cups shucked english peas |
1 cup spinach leaves |
4 tablespoons butter, cold and in pieces |
salt and black pepper to taste |
1 lime, juiced |
1/2 lemon, juiced |
1 tablespoon truffle oil |
1/4 cup extra virgin olive oil |
1 cup blanched, stringed snow peas, sliced lengthwise 1/8-inch |
salt and black pepper taste |
Directions:
1. In a hot saucepan, coat with oil and brown onions and garlic, about 5 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the peas and cook until soft, about 5 to 8 minutes. Do not over-cook for they will darken. Check peas often. During the last minute, add the spinach. Immediately blend using a hand blender and when pureed, add the butter and blend well. Check for seasoning.
2. TRUFFLED SNOW PEA SALAD:
3. In a bowl, whisk together juices and oils. Season with salt and pepper and check for seasoning. Toss well with snow peas.
4. PLATING Pre-heat the soup plates and ladle in the soup. Top with the salad and drizzle a little bit of truffle oil.
|
|