Ingredients:1 quart fresh shelled English peas or frozen2 cups water 1/4 stick of butter1 cup of creamSalt and pepper to taste2 each morel mushrooms cut in half1 oz crème fraîche or sour cream1 teaspoon truffle oilPea shoots for garnishDirections:Bring water and butter to a boil. Add the peas and bring back to a boil. Add the cream and return to a boil once more. Purée the soup in a blender and pass through a fine mesh strainer. Season the soup with salt and pepper. For the garnish sauté the mushrooms and place in the bowl. Fold the truffle oil in with the crème fraîche and spoon a dollop on top of the mushrooms. Finish with the pea shoots and pour table side.Makes 8 servings.
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