Ingredients
The following ingredients have 4 Servings
- 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))
Instruction
- 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.
- Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.
- Reserve Liquid: Remove 1/3 cup liquid from the saucepan, reserve.
- 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.
- Optional straining: For extra smooth, press through a mesh colander with a rubber spatula (it's easy).
- 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!
- Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.
