Creamless Fresh Pea Soup with Truffled Snow Pea Salad

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Level:
Easy

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
  • 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 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.

TRUFFLED SNOW PEA SALAD:

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.


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    Recipe courtesy of Ina Garten