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Puréed Pea Soup with Truffle Oil Recipe

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Puréed Pea Soup with Truffle Oil

Ingredients

  • 2 pound bag of good quality frozen peas
  • 1/4 cup Monin Agave Organic Nectar (approximate)
  • salt, to taste
  • 1 1/2 to 2 cups vegetable stock
  • white truffle oil
  • Parmesan Crisps (recipe follows)
Glass: Culinary
Glass Size: 16

Instructions

  1. Place frozen peas in colander and run cool water over them just until they are no longer frozen (avoid allowing peas to become soft/mushy).
  2. Drain thoroughly and transfer peas to a food processor, process until smooth.
  3. Add Monin Agave Organic Nectar and salt to the purée and process to combine.
  4. Add 1 1/2 cups vegetable stock and process briefly.
  5. Check consistency; if a thinner texture is desired, add additional stock and process again until combined.
  6. Force the pea purée through a sieve into a medium sauce pan to remove solids.
  7. Add and adjust salt to taste.
  8. Warm; gently over low heat until just hot (do not allow to boil).
  9. Ladle soup into serving vessels and drizzle a bit of white truffle oil onto the top of each serving.
  10. Garnish with a Parmesan Crisp on the side.
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Agave Organic Nectar

Agave Organic Nectar

$12 /EA $9.60 /EA