Creamless Fresh Pea Soup with Truffled Snow Pea Salad

• 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
• 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

1. In a hot saucepan, coat with oil and brown onions and garlic, about 5 minutes.
2. Season.
3. Add chicken stock and bring to a boil.
4. The stock should taste salty, like pasta blanching water.
5. Add the peas and cook until soft, about 5 to 8 minutes.
6. Do not over-cook for they will darken.
7. Check peas often.
8. During the last minute, add the spinach.
9. Immediately blend using a hand blender and when pureed, add the butter and blend well.
10. Check for seasoning.
11. In a bowl, whisk together juices and oils.
12. Season with salt and pepper and check for seasoning.
13. Toss well with snow peas.
14. PLATING Pre-heat the soup plates and ladle in the soup.
15. Top with the salad and drizzle a little bit of truffle oil.

canola oil, yellow onions, garlic, chicken stock, peas, spinach leaves, butter, salt, lime, lemon, truffle oil, extra virgin olive oil, blanched, salt

Taken from www.foodnetwork.com/recipes/creamless-fresh-pea-soup-with-truffled-snow-pea-salad-recipe.html (may not work)