Versatile Peas with mint and basil

April 15, 2015
4 Ratings
  • Makes 2-3 cups
Author Notes

This is a green recipe that is so versatile I had to include the word in the title. I have made this chunky, I have made this smooth. I have served it warm, I have served it cold. This can be a soup, this can be a side. (I am so tempted to quote Dr. Seuss right now but I won't.) Whatever you do, taste as you go and adjust to your liking. —navahfrost

What You'll Need
  • 14 ounces frozen peas
  • 1 clove garlic
  • 2/3 cup water
  • 1-2 tablespoons bouillon powder (I used Osem brand chicken flavored)
  • 5 large basil leaves
  • 5 small mint leaves
  • 2 tablespoons heavy cream
  • 2 tablespoons butter
  • 1/2 cup frozen chopped spinach, thawed
  1. Place the water, peas, garlic, bouillon and butter in a saucepan. Cook over gentle heat until peas are tender. If the pan gets dry you can add water, but it shouldn't need any. Cool slightly. Add peas with the cooking liquid to the processor or vitamix. (I used a vitamix.)
  2. Thaw the spinach ( I used my microwave) and as soon as its no longer a block of ice, measure out 1/2 a cup.
  3. Add spinach, mint, basil, and heavy cream to the peas. Blend for a few seconds until the texture is chunky. Taste. At this point you can adjust the seasonings. I didn't add salt or pepper but you might want to do that now. And now you can make the decision to either make this as smooth as possible or to leave it with texture, as is. This depends of course, on what you want to do with it. If you make it really silky and use it as a base to plate delicate fish, it is divine. If you want to do that and add liquid for a soup, also amazing. (You can add buttermilk for a cold soup, or broth for a hot one.) If you like it chunky, it can be used as a layer in shepherd's pie, or as a component for a vegetable plate. If I could I'd go on and on. Add cheese. . . or . . . okay, I am going to stop now. . .

See what other Food52ers are saying.

0 Reviews