Pea & Truffle Oil Soup

I probably get asked more often for the recipe for this Soup by Friends than probably any other dish I make. It is extraordinary how tweaking such a simple thing as Peas can give such an extraordinary flavour and result.
Best of all this is so easy to make, and for Parties can be made in advance.

Start by sweating some chopped Shallots in Butter with a drop of Olive Oil in a Pot, on medium heat. Once they are softened turn up the heat and add a glass of Manzanilla or Fino, and let it bubble up and reduce. Add Frozen Peas and Chicken Stock so that the Peas are Barely covered and let it simmer on a medium heat.
After 5 minutes or so add a couple of handfuls of Spinach take it off the heat, and let it cool. Season with Salt and Pepper to taste, then blitz the soup with a hand Blender.

To serve Ladle into Bowls drizzle over some truffle Oil and add a little Cream. I promise you will be amazed how the Truffle Oil, Sherry, Peas and Shallots come together to enhance the flavour, Whilst the Spinach helps to keep this vibrant Colour.