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–+ servings
Pea soup with white truffle oil in a white bowl garnished with micro herbs.

Pea and Truffle Oil Soup

Jack Slobodian
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.
5 from 1 vote
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Appetizer, Soup
Cuisine British
Servings 3
Calories 386 kcal

Equipment

  • Medium Pot
  • Blender
  • 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.

Notes

Ultra Smoother Texture: For an extra velvety finish, strain the soup through a fine sieve before serving.
Storage: This soup is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.

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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