Pea soup with white truffle oil in a white bowl garnished with micro herbs

Pea Soup with White Truffle Oil

This quick & easy pea soup with white truffle oil is a combination of rich & fresh. It takes only 10 minutes to make and uses one pot. Perfect for a quick spring time soup or starter.

Ingredients

Peas

Peas are grown in the cool season and can be planted from winter to early summer depending on the location. The ideal temperature for growing peas is between 13c to 18c (55f to 64f) however can be planted as soon as the soil reaches 10c (50f). They normally take 60 days to mature but this can vary a few weeks depending on type of pea.

They contain high amounts of vitamins B,C & K providing 48% of the recommended Vitamin C in just 100 grams.

Peas are so versatile which is why chefs love them, they can be made into delicious purées, consommés, mousse, foams & much more.

Pea soup with white truffle oil in a white bowl

Truffle Oil

Truffle oil is made two ways. One is a natural way by infusing truffles and oil. The second way is made by using an aromatic compound like 2,4-dithiapentane which is found in a variation of truffles.

It is extremely important to choose the right truffle oil, as truffle oil is so strong it tends to be one of the primary flavours of the meal. From my experience when it comes to trying truffle oil, white truffle oil normally taste better to me. I normally opt for a good quality white truffle oil.

You don’t tend to find truffle oil in your supermarkets so I will recommend one here. Its white truffle infused in olive oil and the great thing is with this 8.4 fl oz (250ml) bottle it should last 80 to 100 meals.

This recipe is suitable for

  • Celiac’s (Gluten Free)
  • Vegetarians

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Pea Soup with White Truffle Oil

This quick & easy pea soup with white truffle oil is a combination of rich & fresh. It takes only 10 minutes to make and uses one pot. Perfect for a quick spring time soup or starter.
Prep Time3 mins
Cook Time7 mins
Course: Appetizer, Soup
Cuisine: British
Keyword: Pea soup
Servings: 3 People
Calories: 348kcal

Equipment

  • Medium Pot
  • Blender
  • Fine sieve (optional)

Ingredients

  • 350 g Garden Peas
  • 250 ml Vegetable Stock
  • 250 ml Double Cream
  • White Truffle Oil
  • Fresh Thyme leafs
  • Sea Salt

Instructions

  • In a large pot add peas, stock, cream & fresh thyme. Bring the mixture to a boil. Boil for 2-3 minutes, until the peas have softened. Take the mixture of the heat & blend thoroughly.
  • Add the soup back to a medium heat, whisk in a dash of truffle oil and simmer to your desired consistency. Season to taste with sea salt & truffle oil.
  • Serve fresh from the pot.

Video

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