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Author Notes: This soup is an easy way to impress even the most finicky dinner guest. Creamy and decadent with a lovely green hue, it is perfectly reminiscent of spring! —SJameson
- 3 tablespoons unsalted butter
- 1 yellow onion
- 4 baby leeks
- 2 celery stalks
- 1 russet potato
- 6 cups vegetable stalk
- 1 bunch thyme
- 1.25 pounds English peas
- 1/2 cup cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon truffle oil
- 1 tablespoon sugar
- Melt butter in a large pot over medium heat.
- Add the onion, leeks and celery and sauté until soft.
- Add potatoes, thyme and vegetable stock and bring to a boil. Then reduce heat and simmer until potatoes are softened, about 10 minutes.
- Remove from heat and let steep for a few minutes.
- While contents are steeping, fill another pot with salted water and bring to a boil.
- Add the peas and cook until tender, about 3-5 minutes.
- Drain and cold-shock the peas, either under a running faucet or in an ice-water bath (this is important-otherwise the peas will lose their bright green color).
- Add the peas to the pot with the vegetables and stock, making sure to remove the bunch of thyme and discard.
- Blend contents with an immersion blender or in batches in a regular blender.
- Using a mesh sieve, strain the liquid once or twice, depending on your preference.
- Add cream, salt, pepper, truffle oil, and sugar to taste.
- If you really want to be fancy, you can whip additional cream and add a dollop to the soup, but alone is just as tasty.
- Serve warm or chilled.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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