Minted Pea Puree

  • Servings: 4

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  • 2 1/2 tablespoons unsalted butter
  • 1/2 small onion, finely chopped
  • Two 10-ounce packages frozen peas
  • 1/2 cup chicken stock or canned low-sodium broth
  • Salt and freshly ground pepper
  • 2 tablespoons finely chopped mint

How to make this recipe

  1. Melt 1/2 tablespoon of the butter in a medium saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes. Add the peas and stock and season with salt and pepper. Simmer over low heat for 15 minutes. Transfer the pea mixture to a food processor and puree until smooth. Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint.

Make Ahead

The puree can be made while the batter for the Batter-Fried Cod with Minted Pea Puree is fermenting. Reheat it, then stir in the butter and mint before serving.

Contributed By Published December 1999

455068 recipes/minted-pea-puree 2013-12-06T23:37:40+00:00 Chris Corbin, Jeremy King spring|british|side-dishes|4|basic-easy|fast|make-ahead|weeknight-dinner|lunch december-1999,jeremy king,chris corbin,moro,minted pea puree,mushy peas,pureed peas recipes,minted-pea-puree 455068

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