• 2 Tbs. olive oil
• 1 red onion, chopped
• 1 16 oz bag frozen Petite Peas
• 2 cups Kitchen Basic Chicken Stock
• 1/2 cup whipping cream
• Salt and pepper to taste

In a covered bowl, microwave onions and peas with olive oil and 1 cup of stock for 7 minutes or until cooked. Pour pea mixture into blender, add 2nd cup of stock and puree until smooth. Place puree in a saucepan, add cream and bring just to a simmer. Correct the seasonings. Ladle into bowls.

Garnish with a drizzle of Black Truffle Oil and a sprinkle of Parmesan Cheese.