Ingredients
Method
- Melt butter in a saucepan over medium heat. Add garlic and eschalots, sauté 3 minutes until soft, but don't let them go golden.
- Add frozen peas and stock, increase heat to bring to a simmer then cover and reduce heat to medium. Simmer 2 minutes.
- Remove 1/3 cup liquid from the saucepan, reserve.
- 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.
- For extra smooth, press through a mesh colander with a rubber spatula (it's easy).
- Use Reserved Liquid as needed to achieve the desired consistency. Add more salt and pepper if desired.
- Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.
Notes
- For the brightest green color, plunge the cooked peas into an ice bath immediately after simmering, then proceed to blend. This stops the cooking process and locks in the bright hue.
- When blending, I've found that adding a small amount of the reserved stock gradually helps achieve the perfect consistency without making it too watery. Start with half and add more as needed.
- Storage: Leftover pea puree can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When blending, I've found that adding a small amount of the reserved stock gradually helps achieve the perfect consistency without making it too watery. Start with half and add more as needed.
- Storage: Leftover pea puree can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.