Thursday, August 1, 2013

pea soup wiyh truffle oil and parmesan crisps

2 tablespoons olive oil
6 large shallots, finely chopped (about 1 cup)
2 l0-ounce packages frozen petite peas, thawed (or 1 1/2 pounds of shelled fresh peas)
3 cups low-salt chicken broth
1/2 cup whipping cream
White or black truffle oil
For parmesan crisps:
Nonstick vegetable oil spray
6 tablespoons (generous) coarsely grated Parmesan Reggiano cheese

Make soup:Heat oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 5 minutes. Add peas and broth; bring to simmer (if using fresh peas simmer about 7 minutes more). Remove from heat, Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to same saucepan. Add cream and bring to simmer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Cover and chill. Rewarm over medium heat before continuing.) Ladle soup into bowls. Drizzle each serving lightly with truffle oil. Top with parmesan crisps and serve.
Make Parmesan Crisps (Makes 6):Preheat oven to 425F. Spray large non-stick baking sheet with nonstick spray. Sprinkle Parmesan cheese by generous tablespoonfuls onto prepared baking sheet, forming six 2 1/2- to 3-inch rounds and spacing 3 inches apart. Bake until crisps are lacy and golden brown, about 6 minutes (crisps do not spread much). Working quickly; run thin spatula around edges of 1 crisp at a time, then gently slide spatula under crisp and loosen from baking sheet. Transfer crisp to paper towels. If necessary, return baking sheet briefly to oven to soften crisps if hardening too quickly before being removed from baking sheet. Cool crisps completely. (Can be made 1 day ahead. Store airtight between paper towels at room temperature.)

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