Creamless Fresh Pea Soup with Truffled Snow Pea Salad

Copyright 1999, Ming Tsai, All Rights Reserved

Ingredients:

1 tablespoon canola oil
2 medium yellow onions, roughly chopped
1 tablespoon minced garlic
3 cups chicken stock or low-sodium, canned
3 cups shucked English peas
1 cup spinach leaves
4 tablespoons butter, cold and in pieces
Salt and black pepper to taste

Instructions:

1. In a hot saucepan, coat with oil and brown onions and garlic, about 5 minutes. Season.
   
2. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water.
   
3. Add peas and cook until soft, about 5-8 minutes. Do not over-cook for they will darken. Check peas often.
   
4. During the last minute, add spinach. Immediately blend using a hand blender.
   
5. When spinach is pureed, add butter and blend well. Check for seasoning.

Truffled Snow Pea Salad

Ingredients:

1 lime, juiced
1/2 lemon, juiced
1 tablespoon truffle oil
1/4 cup extra virgin olive oil
1 cup blanched, stringed snow peas, sliced lengthwise 1/8-inch
Salt and black pepper taste

Instructions:

1. In a bowl, whisk together juices and oils.
   
2. Season with salt and pepper and check for seasoning. Toss well with snow peas.

To plate: Pre-heat soup plates and ladle in soup. Top with salad and drizzle a little bit of truffle oil.