Step 1

In a saucepan over medium heat, warm the oil until hot. Add the peas, onion or shallot, and garlic and cook until slightly softened, 1 to 2 minutes for fresh peas or 4 to 5 minutes for frozen.

Step 2

Add the chicken stock and cook until the peas are tender, 2 to 3 minutes. Remove from the heat and stir in parsley or tarragon.

Step 3

Reach for your immersion blender or transfer the pea mixture to a high-powered blender, add the butter to the pea mixture, and blend until smooth, 1 to 2 minutes. Add lemon juice and season with salt and pepper to taste. Blend briefly to combine.

Step 4

Transfer the purée to a serving dish and top with the mint.