Author Notes: This soup is an easy way to impress even the most finicky dinner guest. Creamy and decadent with a lovely green hue, it is perfectly reminiscent of spring! —SJameson
Serves: 6
Ingredients
-
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
Directions
- 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.