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
• 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 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.
2. TRUFFLED SNOW PEA SALAD: In a bowl, whisk together juices and oils. Season with salt and pepper and check for seasoning. Toss well with snow peas.
3. PLATING Pre-heat the soup plates and ladle in the soup. Top with the salad and drizzle a little bit of truffle oil.