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

Pea Soup with White Truffle Oil

Jack Slobodian
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.
5 from 1 vote
Prep Time 3 minutes
Cook Time 7 minutes
Course Appetizer, Soup
Cuisine British
Servings 3 People
Calories 386 kcal

Equipment

  • Medium Pot
  • 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.

Nutrition

Calories: 386kcalCarbohydrates: 20gProtein: 8gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gCholesterol: 114mgSodium: 365mgPotassium: 370mgFiber: 6gSugar: 8gVitamin A: 1936IUVitamin C: 1541mgCalcium: 54mgIron: 1mg
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