Pea Puree

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))

¼ tsp salt

⅛ tsp white pepper

1 small handfuls mint leaves ((optional))

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 ⅓ 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.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

CategoryPuree

Cuisine🇫🇷French

Occasions🍽️Accompaniment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m