Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps from The French Laundry Cookboo
This soup should be served the the same day it’s made, as it will oxidize, or discolor, over time. The vivid green of the soup results in an extraordinary visual impact. The success of this recipe...
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Ingredients
- ¼ cup white truffle oil
- 6 to 12 Parmesan Crisps (1 per serving)
- ¼ cup water
- ¼ to ½ cup Vegetable Stock
- Kosher salt and freshly ground white pepper
- About 1 cup sugar
- 1½ cups kosher salt
- 7 quarts water
- 3 pounds English peas, shelled (about 3 cups)
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