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Receta Creamless Fresh Pea Soup With Truffled Snow Pea Salad
by Global Cookbook

Creamless Fresh Pea Soup With Truffled Snow Pea Salad
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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

  1. 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.
  2. 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.
  3. For Plating: Pre-heat the soup plates and ladle in the soup. Top with the salad and drizzle a little bit of truffle oil.
  4. This recipe yields 4 servings.