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Ingredients
Scale
- 10g butter
- 1 tsp mild extra virgin olive oil
- 3 shallots (or 1 red onion), finely chopped
- 500g frozen baby peas, defrosted
- 500ml chicken or vegetable stock (hot)
- 40g cold butter (plus an additional 10g if desired)
- ¼ tsp sea salt (or to taste)
Instructions
- Heat 10g of butter and olive oil in a saucepan over medium heat.
- Add finely chopped shallots and cook until soft and translucent, about 8-10 minutes.
- Pour in hot stock and bring to a gentle boil before adding defrosted peas.
- Simmer peas for about 3 minutes until bright green and tender.
- Strain the liquid and set aside.
- Blend cooked peas and shallots with a splash of reserved liquid until smooth.
- Incorporate 40g of cold butter for a creamy finish.
- For a smoother texture, pass puree through a fine sieve if desired.
Notes
Ensure peas are fully defrosted for better blending.
Adjust seasoning to taste for the best flavor.
Consider adding fresh mint or lemon zest for a refreshing twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Blending and cooking
- Cuisine: British
Nutrition
- Calories: 90
- Sugar: 2
- Sodium: 350
- Fat: 6.5
- Saturated Fat: 3.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 3
- Cholesterol: 15