RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6569
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| Recipe Name: |
Creamless Fresh Pea Soup with Truffled Snow Pea Salad - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, canola
1 to taste salt and pepper
1 Tablespoon oil, truffle white
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Directions:
In a hot saucepan, coat with oil and brown onions and garlic, about 5 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the peas and cook until soft, about 5 to 8 minutes. Do not over-cook for they will darken. Check peas often. During the last minute, add the spinach. Immediately blend using a hand blender and when pureed, add the butter and blend well. Check for seasoning.
In a bowl, whisk together juices and oils. Season with salt and pepper and check for seasoning. Toss well with snow peas.
Plating: Pre-heat the soup plates and ladle in the soup. Top with the salad and drizzle a little bit of truffle oil. |
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| Nutrition per Serving: |
| Calories: |
761 |
Total Carbs: |
62.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
10.5 |
Fat: |
49.1 |
Protein: |
23.80 |
| Fiber: |
14.70 |
Sodium: |
194.62 |
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