Sweet Pea Puree with Jalapeños

By roasting jalapeños before incorporating them into this silken puree, Jean-Georges Vongerichten gives the dish a subtle smokiness. Use sweet fresh peas if you can find them; frozen peas also work.


Slideshow: More Recipes with Peas


  • Total Time:
  • Servings: 8 to 10

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  • 2 jalapeños
  • 4 pounds fresh peas, shelled, or 4 cups (1 1/4 pounds) thawed frozen baby peas
  • 1/4 cup water
  • 1 tablespoon unsalted butter
  • Salt

How to make this recipe

  1. Roast the jalapeños directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a small bowl, cover with plastic wrap and let cool. Peel, seed and coarsely chop the jalapeños.

  2. In a blender, puree the jalapeños with the peas and water. Transfer the puree to a medium saucepan.

  3. Cook the puree over moderate heat, stirring occasionally, until piping hot, about 3 minutes. Stir in the butter, season with salt and serve.

Make Ahead

The puree can be prepared through Step 2 and refrigerated for 2 days.

Contributed By Photo © Lucy Schaeffer Published June 2008

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