Spring Pea Puree

This spring pea puree sautés tender fresh peas, shallots, and garlic and then blitzes them with lemon juice, tarragon, and chicken stock. Serve it as a side dish, under fish or chicken, even thinned out as a pasta sauce.

Bowl of green Spring pea puree topped with chopped mint on white marble

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 lovely made with frozen peas.) Serve it as a side dish alongside grilled fish, spring lamb, or roast chicken. Smear it on a cracker. Set it out with crudités. Twirl it with pasta. Or trick it out in a different fashion and let us know in a comment below.–Angie Zoobkoff

What if i don't have a blender?

Don’t write off the possibility of puree just yet. While a blender will give you a smooth puree in a matter of seconds, there are other ways. Obviously, a food processor is another option, as is a food mill. However, you’ll still get a pretty decent result with a potato masher, mortar and pestle, or pastry cutter. You’ll have to use a little more elbow grease but the effort will be worth it—albeit a little more rustic.

Spring Pea Puree

  • Quick Glance
  • (3)
  • 10 M
  • 20 M
  • Serves 4 to 6
4.7/5 - 3 reviews
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Ingredients


Directions

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.

Print RecipeBuy the The Blue Apron Cookbook cookbook

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Recipe Testers' Reviews

This pea puree recipe is just about perfect. It’s economical, easy, quick, beautiful, can be made in just one pot—and most importantly, it’s delicious!

I used frozen sweet peas, a small white onion, and fresh tarragon. Everything cooked up in a small saucepan and I pureed it with an immersion blender. Start to finish, the recipe took less than 15 minutes, the flavor was bright, and the tarragon brings an intriguing licorice note. I'll try it with the parsley next time—but I did love the tarragon version.

I served it on the bottom of the plate with a pan-seared filet of halibut on top. It would also be fabulous as a base for pan-seared scallops. I didn't use the mint—but might consider that if I served it as a side with lamb. This one is a keeper.

I made this because I happened to have frozen peas and fresh tarragon on hand. I like a recipe that calls for only a few more additional ingredients from the grocery store. Any time a recipe asks me to toss it into the blender seems a bit tedious, so I opted to use my immersion blender to minimize dishes. It worked out fine, but I should have stuck with a blender as I had few peas splatter at me—karma at play?

The tarragon gives this pea puree a much sweeter result than the parsley and at first taste, I thought it would pair well with a meaty fish like grilled halibut or scallops. Since it contains the typical flavors of a spring feast (mint, peas, tarragon) it would also go well with roasted lamb as a sweet alternative to chutney.

I first served this on top of a Carr's Whole Wheat Cracker, which is a slightly sweet and sturdy cracker and the flavor combo was perfect—it brought out all of the flavors of the puree. I would recommend a goat cheese or blue cheese for a sharp contrast to the sweet. You could serve this as part of an appetizer or as a topping to a grilled meat. It makes over 3 cups and would last a few days in the fridge as a multipurpose condiment.

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Comments

  1. When I saw this recipe for a pea puree, I got excited, being reminded of a great alternative to cream sauces or heavy starchy meals. It was easy to make and the consistency was smooth and bright. I especially liked the addition of the lemon juice and fresh mint to brighten up the pea flavor.

    I like the versatility of this puree and could see thinning it out even more if needed upon cooling when reheating for another use. I’ve been eating the puree by the spoonful so I’m going to take that as a good sign. At first, I thought the 1/4 cup of chicken stock wouldn’t be enough but the final product is a lovely consistency. The mint and lemon juice round out the flavors just enough to leave a lasting impression of many more redos of this puree.

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