Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons unsalted butter
  • 1 yellow onion
  • 4 baby leeks
  • 2 celery stalks
  • 1 russet potato
  • 6 cups vegetable stalk
  • 1 bunch thyme
  • 1.25 pounds English peas
  • 1/2 cup cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon truffle oil
  • 1 tablespoon sugar

Instruction

  • Melt butter in a large pot over medium heat.
  • Add the onion, leeks and celery and sauté until soft.
  • Add potatoes, thyme and vegetable stock and bring to a boil. Then reduce heat and simmer until potatoes are softened, about 10 minutes.
  • Remove from heat and let steep for a few minutes.
  • While contents are steeping, fill another pot with salted water and bring to a boil.
  • Add the peas and cook until tender, about 3-5 minutes.
  • Drain and cold-shock the peas, either under a running faucet or in an ice-water bath (this is important-otherwise the peas will lose their bright green color).
  • Add the peas to the pot with the vegetables and stock, making sure to remove the bunch of thyme and discard.
  • Blend contents with an immersion blender or in batches in a regular blender.
  • Using a mesh sieve, strain the liquid once or twice, depending on your preference.
  • Add cream, salt, pepper, truffle oil, and sugar to taste.
  • If you really want to be fancy, you can whip additional cream and add a dollop to the soup, but alone is just as tasty.
  • Serve warm or chilled.