Instructions: Heat olive oil in heavy-bottomed saucepan over medium-high heat. Add shallots; saute until tender and translucent. Do not let brown. Add peas, thyme and stock. Bring to a boil, then reduce to a simmer.

Cook until peas are just tender and bright green, about 5 minutes. Remove from heat. Strain, reserving liquid.

Remove thyme sprig from solids. Puree solids in a blender with just enough liquid to make a smooth puree.

Push puree through a sieve until all that remains are the shells of the peas and perhaps some of the shallot.

Add some of the remaining liquid to adjust the consistency of the soup; it should cling to a spoon. Save any remaining liquid for another use.

Season the soup with salt and pepper to taste; let chill. Combine sour cream, dill, vinegar and salt and pepper to taste; chill.

Before serving soup, check seasoning and consistency. Ladle into bowls; garnish with sour cream mixture, carrot, snow peas and a drizzle of truffle oil.

This recipe yields 4 servings.

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