Truffle and Green Pea Soup
Servings 6
Prep time
15 minsCook time
20 minsTotal time
35 minsEveryone has a bag of peas in their freezer, so this is a perfect anytime soup to make.
Ingredients
Method
- In a large pot over medium heat, add oil and heat until shimmering. Add onion and garlic and sauté, stirring regularly, until onion is soft and transparent (without burning the garlic).
- Stir in cream, milk, stock concentrate and hot water. Bring to the boil then add peas and gently simmer for 10 minutes.
- Remove pot from heat and process soup with a stick blender until smooth. Pass soup through a sieve and season with salt and pepper. Return soup to pot and bring back to the boil.
- To serve, divide evenly among 6 soup bowls and garnish with a swirl of truffle oil.
Simon says ...
Serve with a side of my Crumpet Bread, for that extra 5% magic!
Shimmering means the oil is heated to a point where the surface begins to ripple but does not smoke.
The secret is not to cook the peas for too long—no longer than 10 minutes—so they retain their lovely bright-green colour. For the same reason, when reheating the soup, bring it just to the boil before serving.
Don’t be tempted to skimp on the cream, this gives the soup its wonderful velvety texture.
For something a bit different, serving soup in espresso cups always looks flash.
Use a food processor or blender if you don’t have a stick blender.
