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. For the 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. For Plating: Pre-heat the soup plates and ladle in the soup. Top with the salad and drizzle a little bit of truffle oil. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B23) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - email@example.com" Per serving: 283 Calories (kcal); 29g Total Fat; (87% calories from fat); 1g Protein; 8g Carbohydrate; 31mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 517 (100%)|
|Amt Per Serving||% DV|
|Total Fat 57.5g||77 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 28g|
|Polyunsanturated Fat 18.9g|
|Cholesterol 0mg||0 %|
|Sodium 6.5mg||0 %|
|Potassium 72.9mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.1g|
|Protein 0.4g||1 %|
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Calories per serving: 517
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