Truffle and green pea soup

Vanessa Lewis

A little tip regarding truffle oil, remember to keep the lid on tightly and the bottle should be kept in a cool place. Also truffle infused oil is not for cooking, but rather to dress the dish drizzling over just prior to serving. Truffle-infused oil is great over roast potatoes or mixed into a mash at the last minute. The trick with peas is to cook them on a low heat to maintain their vibrant green colour.

Ingredients

4 Tbsp	Olive oil
1 medium	Onion, finely chopped
3 medium	Garlic cloves, finely chopped
1 cup	Cream
1 cup	Whole milk
1 Ltr	Chicken stock, or vegetable stock
600 g	Frozen baby peas (Main)
1 drizzle	Truffle oil, to garnish (Main)

Directions

1. Heat the olive oil in a saucepan until shimmering and then add the onion and garlic and saute until the onion is transparent. Don't burn the garlic.
2. Add the cream, milk and stock, bring to the boil and then add the peas and gently on a very low heat simmer for 10 minutes.
3. Transfer the soup to a blender and process until smooth.
4. Pass through a sieve and season with salt and white pepper.
5. Pour into 6 bowls and garnish with a swirl of truffle oil.

More of Simon's Mother's Day supper recipes

• Mushroom truffle mascarpone dip
• Crumpet bread