Pea & mint puree

By Culinista Annouchka
March 25, 2010
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Author Notes: This pea purée takes minutes to make and can be paired with different kinds of fish or a rack of lamb and it screams Spring!Culinista Annouchka

Makes: about 2 cups

  • 2 cups fresh or frozen peas, thawed (about a 10 oz bag)
  • 1/3 cup fresh mint leaves chopped
  • 1 garlic clove, pressed
  • Salt and fresh ground pepper to taste
  • 1 teaspoon graded lemon zest
  • 3 tablespoons extra virgin olive oil (or more if desired)
  • 1/3 cup low sodium or low sodium chicken broth
  1. To make the purée, combine the peas, mint, garlic, salt & pepper and lemon zest in a blender or food processor.
  2. While the machine is running stream in the olive oil and broth in a steady drizzle.
  3. Once you have achieved the desired consistency place the puree in a saucepan and warm up over medium heat for about 5 minutes.

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