Puree Of Peas Recipe - Cooking Index
Puree Of Peas Recipe - Cooking Index
Shallots and lettuce add a distinctive and refined flavor to this recipe. This is excellent with beef, veal, lamb, and turkey dishes.
Type: Cheese, Eggs, Vegetables| 20 oz | 568g | Frozen peas - - (2 pkgs) |
| 1 | Kosher salt | |
| 1 | Sugar | |
| 1/2 cup | 118ml | Water |
| 2 cups | 292g / 10oz | Shallots - chopped (large) |
| 6 | Boston lettuce leaves - to 8 leaves | |
| 1/2 teaspoon | 2.5ml | Kosher salt |
| 1/4 teaspoon | 1.3ml | Freshly ground white pepper |
| Optional | ||
| 2 tablespoons | 30ml | Heavy or light cream - to 4 tablespoons |
| (or 2 to 4 tablespoons plain yogurt) |
Place the peas, salt, sugar, water, shallots, and lettuce leaves in a saucepan and simmer, uncovered, for about 8 minutes. Puree the mixture in a blender or food processor. Season with salt and white pepper. If the puree is too thick, thin with cream or yogurt. Place in a serving bowl and serve hot. Can be made up to 25 hours ahead; refrigerate; reheat gently. This recipe serves 4.
Variations: Substitute broccoli, asparagus, or green beans for the peas, omit the sugar.
Add about 2 teaspoons fresh chopped mint to garnish the pea puree.
Source:
QUICK CUISINE by Ann Clark
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