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.
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.
Truffle oil is made two ways. One is by simply infusing truffles and oil. The other way is 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 the primary flavour of the meal. From my experience when it comes to using truffle oil I always opt for white truffle oil, it tends to taste better.
If you can’t find white truffle oil in your supermarket try this one.
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Pea Soup with White Truffle Oil
- Medium Pot
- Fine sieve (optional)
- 350 g Garden Peas
- 250 ml Vegetable Stock
- 250 ml Double Cream
- White Truffle Oil
- Fresh Thyme leafs
- Sea Salt
- 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.