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) |
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Directions
- 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.
- 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.
- Transfer the soup to a blender and process until smooth.
- Pass through a sieve and season with salt and white pepper.
- Pour into 6 bowls and garnish with a swirl of truffle oil.
