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Ingredientes
- 1 Tbsp. canola oil
- 2 med yellow onions roughly minced
- 1 Tbsp. chopped garlic
- 3 c. chicken stock or possibly low-sodium, canned
- 3 c. shucked English peas
- 1 c. spinach leaves
- 4 Tbsp. butter cool and in pcs Salt to taste Freshly-grnd black pepper to taste
- 1 x lime juiced
- 1/2 x lemon juiced
- 1 Tbsp. truffle oil
- 1/4 c. extra-virgin extra virgin olive oil
- 1 c. blanched, stringed snow peas, sliced lengthwise 1/8" Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a warm saucepan, coat with oil and brown onions and garlic, about 5 min. Season. Add in chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add in the peas and cook till soft, about 5 to 8 min. Don't over-cook for they will darken. Check peas often. During the last minute, add in the spinach. Immediately blend using a hand blender and when pureed, add in the butter and blend well. Check for seasoning.
- For the Truffled Snow Pea Salad: In a bowl, whisk together juices and oils. Season with salt and pepper and check for seasoning. Toss well with snow peas.
- For Plating: Pre-heat the soup plates and ladle in the soup. Top with the salad and drizzle a little bit of truffle oil.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 285 | 80% |
| Total Fat 32.32g | 40% |
| Saturated Fat 9.99g | 40% |
| Trans Fat 0.01g | |
| Cholesterol 31mg | 10% |
| Sodium 371mg | 15% |
| Potassium 376mg | 11% |
| Total Carbs 13.55g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.82g | 3% |
| Protein 5.02g | 8% |
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