This pea and truffle oil soup is the perfect balance of fresh and indulgent flavors. The sweetness of garden peas blends beautifully with creamy double cream and aromatic white truffle oil, creating a luxuriously smooth soup in just 10 minutes.
Ingredient & Substitutions
- Garden Peas: Use fresh or frozen peas for the best flavor. Avoid canned peas, as they lack the same vibrant color and sweetness.
- Vegetable Stock: A good-quality vegetable stock will enhance the flavor of the soup. If vegetable stock is unavailable, you can also use chicken stock.
- Heavy Cream: Creates a smooth, velvety texture. Use a cream with 35%–40% fat for the best consistency. A lower-fat alternative, such as half-and-half, can be used, but the soup will be less rich.
- White Truffle Oil: Adds a luxurious earthy aroma. Use a high-quality truffle oil and start with 1 teaspoon, and then adjust to taste, as too much truffle oil can easily overpower the soup.
- Fresh Thyme: Provides a subtle herbal note that enhances the overall depth of the soup. If fresh thyme isn’t available, you can omit it from the recipe.
Step by Step Video Instructions
Chef Tips
Strain for an Ultra-Velvety Finish: For an extra refined texture, pass the blended soup through a fine sieve to remove any remaining fibers. This step is optional but makes a noticeable difference in smoothness, especially if you aren’t using an ultra high-power blender.
Adjust the Thickness: If the soup is too thick, add a splash of warm vegetable stock to loosen it. If too thin, let it simmer briefly to reduce.
How to Store & Reheat Leftovers
Refrigeration: Store in an airtight container in the fridge for up to 3 days. The soup may thicken as it sits, so adjust the consistency when reheating.
Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. When ready to use, thaw overnight in the refrigerator before reheating.
Reheating: Warm gently over medium-low heat on the stovetop, stirring occasionally. If the soup has thickened, add a little vegetable stock or cream to loosen it.
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Pea and Truffle Oil Soup
Equipment
- Medium Pot
- Fine sieve (optional)
Ingredients
- 12 oz garden peas
- 1 cup vegetable stock
- 1 cup heavy cream (35%–40% fat)
- 1 tsp white truffle oil
- ½ tsp fresh thyme leaves
- sea salt
Instructions
- In a medium pot, add the peas, vegetable stock, cream, and fresh thyme.
- Bring to a boil and then simmer for 2–3 minutes, until the peas are softened.
- Remove from heat and blend thoroughly until smooth.
- For an ultra-smooth texture, pass the soup through a fine sieve (optional).
- Return the soup to medium heat and whisk the truffle oil.
- Simmer briefly until it reaches your desired consistency.
- Season to taste with sea salt and more truffle oil if desired. Serve immediately.
Dušan
Friday 2nd of April 2021
Super recept.Polievka výborne chutí,je rýchlo hotová a ešte rýchlejšie sa zje.Úplne ideálna aj na ,, zelený štvrtok". Ďakujeme.
Jackslobodian
Friday 2nd of April 2021
Ďakujeme
I am glad you liked it!