Pea Puree

Name: Pea Puree
Prep time: 10 min
Cook time: 6 min
Ingredients: 1 kg / 2 lb frozen peas; 125g / 8 tbsp butter (, unsalted); 2 garlic cloves, (minced); 2 medium eschalots (, finely sliced (ie the baby onions, aka French onions, US: shallots)); 2 cups chicken or vegetable stock/broth (, low sodium (use vegetable stock if the puree is for fish)); 1/4 tsp salt; 1/8 tsp white pepper; 1 small handfuls mint leaves ((optional))

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Prep Time: 10 minutes

Cook Time: 6 minutes

Servings: 6

Cost: $3.49 /serving

Author : Nagi

chickpea recipe frozen peas pea puree

Ingredients

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1 kg / 2 lb frozen peas125 grams / 8 tbsp butter (, unsalted)2 garlic cloves, (minced)2 medium eschalots (, finely sliced (ie the baby onions, aka French onions, US: shallots))2 cups chicken or vegetable stock/broth (, low sodium (use vegetable stock if the puree is for fish))1/4 tsp salt1/8 tsp white pepper1 small handfuls mint leaves ((optional))

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Instructions

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Step 1

Aromatics: Melt butter in a saucepan over medium heat. Add garlic and eschalots, saute 3 minutes until soft, but don't let them go golden.

Step 2

Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.

Step 3

Reserve Liquid: Remove 1/3 cup liquid from the saucepan, reserve.

Step 4

Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.

Step 5

Optional straining: For extra smooth, press through a mesh colander with a rubber spatula (it's easy).

Step 6

Adjust consistency: Use Reserved Liquid as needed to achieve the desired consistency - I like a soft, dolloping consistency. Sometimes people want it looser. Add more salt and pepper if desired - remember, this is not supposed to be strongly flavoured or seasoned!

Step 7

Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.