Truffle Pea Soup

If you’re seeking a sophisticated dish to impress friends, or simply a decadent treat for yourself on a cozy night in, this soup will not disappoint. This luxurious soup blends the earthy richness of truffle with the vibrant freshness of peas for an elevated soup that’s simple yet impressive.

Truffle Pea Soup

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Course

Main Course, Main Dish

Servings

4 people

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Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 1/2 cups peeled and diced yellow onion
• 2 garlic cloves peeled and crushed
• 1 Tbsp sherry
• 900 mL mushroom stock
• 1 1/2 cups peeled and diced russet potato
• 4 cups frozen green peas thawed
• 2 tsp truffle oil
• Salt and pepper to taste (optional)

Ingredients 1 Tbsp extra-virgin olive oil 1 1/2 cups peeled and diced yellow onion 2 garlic cloves peeled and crushed 1 Tbsp sherry 900 mL mushroom stock 1 1/2 cups peeled and diced russet potato 4 cups frozen green peas thawed 2 tsp truffle oil Salt and pepper to taste (optional)

Course Main Course, Main Dish Servings 4 people Print Recipe

Instructions

1. In large saucepan over medium, heat olive oil. Add onions and sauté for 5 minutes. Add in garlic and sherry and cook for a minute. Add stock and potatoes. Bring to a boil and cook for 15 minutes. Then add peas and continue to cook until potatoes are fork-tender, approximately another 15 minutes.
2. With an emersion blender, or transferring to a blender, purée soup until smooth. Add truffle oil and stir to combine. Season with salt and pepper, if using. Optionally, serve with extra truffle oil drizzled overtop, but remember: a little goes a long way.

Recipe Notes

Per serving: 220 calories; 10 g protein; 7 g total fat (1 g sat fat); 31 g total carbohydrates (11 g sugars, 10 g fiber) 447 mg sodium