Truffle Pea Soup
  • 1 Tbsp extra-virgin olive oil
  • 1 1/2cups peeled and diced yellow onion
  • 2 garlic clovespeeled and crushed
  • 1 Tbsp sherry
  • 900 mL mushroom stock
  • 1 1/2cups peeled and diced russet potato
  • 4cups frozen green peasthawed
  • 2tsp truffle oil
  • Salt and pepperto taste (optional)
  1. In large saucepan over medium, heat olive oil. Add onions and sauté for 5 minutes. Add in garlic and sherry and cook for a 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.
  2. With an emersion blender, or transferring to a 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.
Recipe Notes

Per serving: 220 calories; 10 g protein; 7 g total fat (1 g sat fat); 31 g total carbohydrates (11 g sugars, 10 g fiber) 447 mg sodium