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INGREDIENTS

4 tb Butter; cold and in pieces
2 md Yellow onions; roughly
1 c Spinach leaves
1/4 c Extra-Virgin Olive Oil
Sliced lengthwise 1/8"
1 tb Garlic ; minced
1 c Blanched; stringed snow
1 tb Truffle oil
3 c Shucked English peas
Salt ; to taste
1 Lime; juiced
3 c Chicken stock or low-sodium;
Black Pepper ; freshly ground
=== TRUFFLED SNOW PEA SALAD
Salt ; to taste
1 tb Canola oil
1/2 Lemon; juiced
Black Pepper ; freshly ground

Servings

INSTRUCTIONS

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 - jcomiskey@krypto.net" 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.

NOTES

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Creamless Fresh Pea Soup with Truffled Snow Pea Salad

4 tb Butter; cold and in pieces 
2 md Yellow onions; roughly 
1 c Spinach leaves 
1/4 c Extra-Virgin Olive Oil 
  Sliced lengthwise 1/8" 
1 tb Garlic minced
1 c Blanched; stringed snow 
1 tb Truffle oil 
3 c Shucked English peas 
  Salt to taste
1  Lime; juiced 
3 c Chicken stock or low-sodium; 
  Black Pepper freshly ground
  === TRUFFLED SNOW PEA SALAD 
  Salt to taste
1 tb Canola oil 
1/2  Lemon; juiced 
  Black Pepper freshly ground

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 -  jcomiskey@krypto.net"    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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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 4 servings

Calories: 517
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 517

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