Chilled Pea Soup

Yield: 4 orders

Ingredients:
2 cups frozen baby green peas
1 cup water
Salt to taste
Sugar to taste.
1 spoon per order truffle cream-recipe follows

Method:
Blanch peas in water to cover, add ice and cool in ice bath.

Strain peas and reserve chilled water. Puree in bar or hand blender adding reserved liquid as needed and strain. Adjust seasonings with salt and sugar as needed.

Serve in a soup bowl, martini glass and top with truffle cream, a pinch of salt and cocoa nibs.

Truffle Cream:
Whisk heavy cream in a mixing bowl until soft peaks form. Add desired amount of black truffle peelings to taste.