Pea and Truffle Soup
This dish could either be served as a winter warmer or a summer sizzler – it all depends on the viscosity of the soup and the quantity of the thick, crusty bread! This light recipe is ideal for slim summer al fresco dining.
- 100g (3½ oz) butter
- 4 shallots, chopped
- 750ml (26fl oz) vegetable stock
- 2 x 500g bags frozen peas
- Sea salt and freshly ground
- Black pepper
- 1 tbsp chopped canned truffles
- ½ tsp white truffle oil
- Borage flowers to garnish, if available
Heat the butter in a large saucepan over a low heat. Once it’s melted, add the shallots and gently fry for 5-10 minutes, being careful not to let them colour.
Add the stock and bring to the boil, then add the peas and bring to the boil again. Take off the heat and drain the peas, reserving the liquid. Blitz the cooked peas in a blender until smooth. With the blender still running, gradually pour in the reserved liquid until you reach the desired consistency. Season to taste. Return the soup to the pan to warm through. Meanwhile, mix truffles and truffle oil together in a small bowl.
Ladle the soup into the bowl, scatter over the flowers, serve and enjoy!