Truffle Pea Soup - alive magazine
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.
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Ingredients
- 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)
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