Elixir of Fresh Peas

Ingredients

• 1 bunch scallions or 2 small leeks including 2 inches of the greens, thinly sliced
• 5 large parsley stems with leaves
• Salt and white pepper
• 1 ½ lbs. English pod peas bright green and moist looking
• 1 teaspoon unsalted butter
• ½ cup thinly sliced fresh onions or young leeks
• ½ teaspoon sugar
• Truffle oil a few drops per bowl

Instructions

1. 1
   Bring 1 quart water to a boil. As it's heating, add the scallions, parsley, and 1/2 teaspoon salt. Add about 3 cups of pea pods as you shell them. Once the water comes to a boil, lower the heat. Simmer for 20 minutes, then strain.
2. 2
   Melt the butter in a soup pot and add the sliced onion. Cook over medium heat for about a minute, then add 1/2 cup of the stock so that the onions stew without browning. After 4 to 5 minutes, add the peas, 1/2 teaspoon salt and the sugar. Pour in 2 1/2 cups of the stock, bring to a boil, and simmer for 3 minutes.
3. 3
   Transfer the soup to a blender. Drape a towel over the lid, and give a few short pulses to make sure it won't splatter. Then puree at high speed for 1 minute. Pour into small soup bowls and serve immediately, adding a few drops of truffle oil to each bowl.