Food Network: Creamless Fresh Pea Soup with Truffled Snow Pea Salad

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Creamless Fresh Pea Soup with Truffled Snow Pea Salad
Copyright, 1999, Ming Tsai, All Rights Reserved

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

Directions
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.

Ingredients
TRUFFLED SNOW PEA SALAD:
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
In a bowl, whisk together juices and oils. Season with
salt and pepper and check for seasoning. Toss well with snow peas.

PLATING Pre-heat the soup plates and ladle in the soup. Top with the salad and
drizzle a little bit of truffle oil.