Pea Soup with White Truffle Oil

Your mama always said to eat your peas and carrots right? Well, maybe that was a 50′s thing! Anywho, I love green peas and wanted to whip up something different with them for the holidays! What about a YUMmazing pea soup with white truffle oil? Ummmmm Yes, please! And this soup displayed on a red plate can be a very festive dish! This recipe is super easy and inexpensive to make for your holiday parties. My favorite ingredients are lemon and manchego cheese! Yup, the lemon gives this soup a nice zing with the rich and bold flavor of the truffle oil! The manchego is subtle but adds a nice undertone! Your guests will be wowed at this unique twist on the petit green pea!


2 Bags frozen petit green peas

1 Large shallot, finely diced (3 Tablespoons)

1 Tablespoon olive oil

1 Table spoon white truffle oil

1 Tablespoon unsalted butter

1 Cup chicken stock

2 Tablespoons, finely grated,  manchego cheese

1/4 Cup Heavy Cream

1/2 cup lemon juice

Salt and Pepper to taste


Boil the green peas until very soft. Transfer them to a blender with some chicken stock and blend till liquified. Sauté the shallots in the butter and olive oil in a pan. Then take the green pea puree and sautéed shallots with butter and olive oil and add them together in a pot. Add the rest of the chicken stock if you did not use all of it to blend the peas. Bring everything to a boil and then add the white truffle oil, lemon, heavy cream, manchego cheese and salt and pepper! Garnish with lemon slices!

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