Chilled Pea Soup

By katiemwilson

Ingredients

• Note:
• 1 T olive oil
• 1 onion, chopped
• 1/2 rib celery, chopped
• 1 qt chicken or vegetable stock
• 4 c fresh peas, shelled
• coarse salt
• white pepper
• 2 T unsalted butter
• creme fraiche
• truffle oil
• Frozen peas work well. Shelled peas from the store are bitter.

Preparation

Step 1

Heat oil over medium heat. Add onion and celery and cook, stirring, 3-4 min or until soft. Add stock and raise heat to high. Bring to a boil. Add peas and return to a boil. Reduce heat and simmer about 12 min or until peas are tender. Remove from heat and season with salt and pepper. Strain soup into a large bowl. Transfer vegetables to a blender and puree. Add enough stock to make a fine, thick puree. Add butter and pulse to melt. Serve with a dallop of creme fraiche and truffle oil.