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TRUFFLED SPRING PEA SOUP

Serves : 6
INGREDIENTS
  • Ingredients
  • 1 tablespoon Napa Valley organic olive oil
  • 2 large shallots diced about 2 cups
  • 2 10 ounce bags Woodstock organic frozen sweet petite peas 1 cup reserved
  • 10 to 12 organic romaine lettuce leaves ends trimmed coarsely chopped
  • 6 cups Imagine organic low sodium vegetable broth
  • 1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
  • 1/8 teaspoon white pepper
  • 1 1/2 to 2 teaspoons black truffle oil
DIRECTIONS

Sautee shallots in a large pot over medium heat until soft but not brown, about four minutes.� Add peas, romaine, and broth.� Cover and quickly bring to a brief boil so the peas retain their bright green color but heat through.

Remove from heat and use an immersion blender or transfer soup to a blender or food processor in batches.� Do not fill all the way.� Cover lid with a towel and puree until smooth.� Transfer back to the pot and add remaining cup of peas.� Season with salt and pepper and heat through.� Remove from heat and stir in truffle oil to taste.� Serve immediately.