Creamless Fresh Pea Soup with Truffled Snow Pea Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 243
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 18
- Sodium
- 511
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
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.