- 2 Tbs. olive oil
- 1 red onion, chopped
- 1 16 oz bag frozen Petite Peas
- 2 cups Kitchen Basic Chicken Stock
- 1/2 cup whipping cream
- Salt and pepper to taste
In a covered bowl, microwave onions and peas with olive oil and 1 cup of stock for 7 minutes or until cooked. Pour pea mixture into blender, add 2nd cup of stock and puree until smooth. Place puree in a saucepan, add cream and bring just to a simmer. Correct the seasonings. Ladle into bowls.
Garnish with a drizzle of Black Truffle Oil and a sprinkle of Parmesan Cheese.