Ingrédients

• 2 pound bag of good quality frozen peas
• 1/4 cup Monin Agave Organic Nectar (approximate)
• salt
• to taste
• 1 1/2 to 2 cups vegetable stock
• white truffle oil
• Parmesan Crisps (recipe follows)

Verre: Culinary

Taille du verre: 16.0.

Instructions

1. Place frozen peas in colander and run cool water over them just until they are no longer frozen (avoid allowing peas to become soft/mushy).
2. Drain thoroughly and transfer peas to a food processor, process until smooth.
3. Add Monin Agave Organic Nectar and salt to the purée and process to combine.
4. Add 1 1/2 cups vegetable stock and process briefly.
5. Check consistency; if a thinner texture is desired, add additional stock and process again until combined.
6. Force the pea purée through a sieve into a medium sauce pan to remove solids.
7. Add and adjust salt to taste.
8. Warm; gently over low heat until just hot (do not allow to boil).
9. Ladle soup into serving vessels and drizzle a bit of white truffle oil onto the top of each serving.
10. Garnish with a Parmesan Crisp on the side.