b'Pea SoupSErvES 6 to 8pEa Soupwith Confit of4 tablespoons davinci Extra Peppers & Shrimp light 100% pure olive oil1 white onion, chopped2 celery stalks, chopped to prEparE thE pEa Soup 8 garlic cloves, thickly slicedin a stockpot, heat the extra light olive oil over high heat. add the2 medium carrots, peeled and onion, celery, garlic, carrots, thyme and red pepper flakes to the pot.cut into -inch roundscook over medium-high heat, stirring well, until the onion begins teaspoon dried thymeto soften, about 3 to 4 minutes. teaspoon red pepper flakesadd the brandy or sherry, bring to a boil, and stir well to dislodge the cup brandy or sherrybrown bits at the bottom of the pot. cook until the brandy or sherry2 pounds frozen peasis reduced by half, about 3 minutes.6 cups chicken brothadd the frozen peas and the chicken broth, and bring to a boil; reduce the heat to medium-low and cook for 40 to 45 minutes, stirring wellconFit oF pEppErS & ShriMpevery 15 minutes. add the soup, in batches, to a food processor and cup diced shrimp or prawns process it to a smooth, cream-like consistency. strain, place the soup(21/25)back in the stockpot, and keep warm.2 tablespoons davinci Extraserve the soup in bowls and garnish with the confit of peppers &virgin olive oil, dividedshrimp. Top with a generous sprinkle of shredded parmesan cheese.white onion, finely diced to prEparE thE conFit 1 small red bell pepper, cook the shrimp or prawns in 1 teaspoon of the extra virgin olive oilfinely dicedfor 1 minute. Using a slotted spoon, place the cooked shrimp or prawns1 small yellow bell pepper, in a bowl.finely dicedcook the remaining olive oil over high heat until it sizzles, then lower2 garlic cloves, finely chopped the heat to medium-low. add the diced onion, stir well, and cook for teaspoon red pepper flakes 2 minutes, then add the peppers and mix together. increase the heat2 tablespoons brandyto medium-high and cook, stirring well, for 2 more minutes.2 tablespoons softened butter add the garlic, red pepper flakes, and cooked shrimp or prawns, andSalt and pepper to tastestir well for 1 minute. Then add the brandy and cook 1 more minute. teaspoon truffle oil reduce the heat to medium-low, add the softened butter, and stir well(optional, for an extra kick)until completely melted. add salt and pepper to taste. add the optional truffle oil, stirring well before serving. cup shredded parmesan cheeseset the confit aside and keep it warm until youre ready to use it.91'