Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps

Preparation info
  • Makes

    6 to 12

    servings (about 3 cups )
    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

This soup should be served the the same day it’s made, as it will oxidize, or discolor, over time. The vivid green of the soup results in an extraordinary visual impact. The success of this recipe relies on the quality of the peas. Look for small sweet peas. Taste your peas for sweetness to determine the amount of sugar to add to the water (make this soup in early summer when English peas are at their peak). A Parmesan crisp is placed on each serving cup as a “lid”; be sure to make the cris