Pea soup with Truffled goats curd - Sophie Michell
Gently sautéed shallots, creamy goat's curd, and truffle oil blend with frozen peas in this vibrant, flower-adorned soup—luxurious yet quick to prepare.
Ingredients
- 2 x 500g bags frozen peas
- 100g butter
- 4 shallots
- 750ml vegetable stock
- 1tsp sugar
- 250g fresh goats curd
- 1/2tsp white truffle oil (Urbani is good)
- sea salt and pepper (to taste)
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