This spring pea puree is an excellent way to make use of the season’s favorite vegetable. Tender peas, shallots, and garlic are sauteed and then blitzed with lemon juice, tarragon, and chicken stock in a blender. Serve it as a side dish, under fish or chicken, even thinned out as a pasta sauce.
Wondering what to do with those beautiful spring peas that you just couldn’t resist at the market? We hear you. We get pretty excited when those first spring vegetables start showing up at the market, too. Thankfully, this spring pea puree is the solution. (And if spring hasn’t quite sprung yet where you’re at, it’s just as tasty made with frozen peas.) Serve it as a side dish alongside grilled fish, spring lamb, or roast chicken. Schmear it on a cracker. Set it out with crudité. Twirl it with pasta. Or figure something else out and let us know in a comment below.–Angie Zoobkoff
Spring Pea Puree
- Quick Glance
- 10 M
- 20 M
- Serves 4 to 6
- 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 cold butter (2 oz)
- 2 tablespoons freshly squeezed lemon juice
- Sea salt and freshly ground black pepper
- 1 teaspoon fresh mint leaves , torn if large
- 1. In a saucepan over medium heat, warm the oil until hot. Add 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.
- 2. 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.
- 3. Reach for your immersion blender or transfer the pea mixture to 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.
- 4. Transfer the puree to a serving dish and top with mint leaves.