Pea Puree
HB-7858 · Hand-built original · French, Western
Frozen peas are simmered with garlic and eschalots sautéed in butter and stock, then blitzed with mint into a silky purée and loosened with its own cooking liquid.
French, WesternSide Dish16 minServes 6320 kcalGluten-freeEgg-freeDiabeticHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 2 lb frozen peas
- 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)
Method
- Melt the unsalted butter in a saucepan over medium heat and sauté the minced garlic and finely sliced eschalots for 3 minutes until soft without letting them turn golden.
- Add the frozen peas and the chicken or vegetable stock, bring the pan to a simmer, cover it and cook over medium heat for 2 minutes.
- Spoon out a third of a cup of the cooking liquid and reserve it for adjusting the purée at the end.
- Tip the peas and the remaining liquid into a food processor with the salt, white pepper and mint leaves if you are using them, and blitz on high for 1 minute until smooth.
- For an extra silky pea purée, press the blitzed peas through a mesh colander with a rubber spatula.
- Loosen the purée with the reserved liquid a little at a time until it reaches a soft, dolloping consistency, check its salt and pepper without over-seasoning, and serve it warm in bowls or dolloped onto plates.
Prep: 10 min · Cook: 6 min
Nutrition (per serving, where published)
320 kcalCalories
18.8 gProtein
20.8 gCarbs
18.8 gFat
10.5 gSaturates
5.3 gFibre
0 gSugars
472 mgSodium
93 mgCholesterol
442 mgPotassium
46 mgCalcium
2.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data