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Truffle Pea Soup

Serves 4


    If you’re seeking a sophisticated dish to impress friends, or simply a decadent treat for yourself on a cozy night in, this soup will not disappoint. This luxurious soup blends the earthy richness of truffle with the vibrant freshness of peas for an elevated soup that’s simple yet impressive.


    Cool magic

    Frozen peas, contrary to popular belief, offer a wealth of nutrition because they’re frozen quickly after harvesting, preserving their nutritious goodness.


    Truffle Pea Soup


      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1 1/2 cups (350 mL) peeled and diced yellow onion
      • 2 garlic cloves, peeled and crushed
      • 1 Tbsp (15 mL) sherry
      • 3 2/3 cups (900 mL) mushroom stock
      • 1 1/2 cups (350 mL) peeled and diced russet potato
      • 4 cups (1 L) frozen green peas, thawed
      • 2 tsp (10 mL) truffle oil
      • Salt and pepper, to taste (optional)
      • Pea shoots (optional)


      Per serving:

      • calories220
      • protein10 g
      • total fat7 g
        • sat. fat1 g
      • total carbohydrates31 g
        • sugars11 g
        • fibre10 g
      • sodium447 mg



      In large saucepan over medium, heat olive oil. Add onion and sauté for 5 minutes. Add in garlic and sherry and cook for 1 minute. Add stock and potatoes. Bring to a boil and cook for 15 minutes, then add peas and continue to cook until potatoes are fork-tender, approximately another 15 minutes.


      With immersion blender, or transferring to blender, purée soup until smooth. Add truffle oil and stir to combine. Season with salt and pepper, if using. Optionally, serve with extra truffle oil drizzled overtop, but remember: a little goes a long way. Top with pea sprouts, if using.



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