Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 pound shelled fresh or frozen peas (about 3 cups)
  • 1 small onion or 1 large shallot, chopped
  • 2 cloves garlic (chopped)
  • 1/4 cup canned chicken broth or homemade chicken stock
  • 1 tablespoon chopped fresh parsley or tarragon
  • 2 tablespoons (1 oz) cold butter
  • 2 tablespoons freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper
  • 1 teaspoon fresh mint leaves (torn if large )

Instruction

  • 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.
  • 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.
  • Reach for your immersion blender or dump the pea mixture into 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.
  • Scoop the purée into a serving dish and top with the mint. Originally published March 26, 2018.