Chilled Pea Soup

Ingredients:

2 teaspoons olive oil

1 cup sliced peeled shallots

2 pounds green peas (fresh or frozen)

1 sprig fresh thyme

4 cups vegetable stock

Salt -- to taste
Freshly-ground white pepper -- to taste

3 tablespoons sour cream

1 teaspoons chopped fresh dill

2 teaspoons cider vinegar

1 tablespoon diced carrot in 1/8" cubes

9 snow peas -- cut into matchstick-size pieces

1 tablespoon truffle oil

Heat olive oil in heavy-bottomed saucepan over medium-high heat. 

Add shallots; saute until tender and translucent. 

Do not let brown. 

Add peas, thyme and stock. 

Bring to a boil, then reduce to a simmer.

Cook until peas are just tender and bright green, about 5 minutes.  Remove from heat. 

Strain, reserving liquid.

Remove thyme sprig from solids. 

Puree solids in a blender with just enough liquid to make a smooth puree.

Push puree through a sieve until all that remains are the shells of the peas and perhaps some of the shallot.

Add some of the remaining liquid to adjust the consistency of the soup; it should cling to a spoon. 

Save any remaining liquid for another use.

Season the soup with salt and pepper to taste; let chill. 

Combine sour cream, dill, vinegar and salt and pepper to taste; chill.
Before serving soup, check seasoning and consistency. 

Ladle into bowls; garnish with sour cream mixture, carrot, snow peas and a drizzle of truffle oil.

This recipe yields 4 servings.

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