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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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By Amy Albert, from Fine Cooking, issue #44. I was so happy to come across this recipe when I got armloads of fresh peas from the village. This was a most delicious way to use my peas up. This recipe has the added advantage of being super-fast and super-easy. Ingredients:
4 lbs sweet peas (to yield about 4 cups shucked) |
2 tablespoons unsalted butter |
1 small onion, chopped |
3 cups chicken stock |
1 1/4 teaspoons coarse salt (to taste) |
fresh ground white pepper |
4 teaspoons creme fraiche |
2 teaspoons chopped fresh mint |
Directions:
1. Shuck the peas. In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft, 5 to 6 minute Try not to let it brown. Add the stock and salt, raise the heat, and bring the pot to a boil. Add the peas, cover, and return the pot to a boil. Lower the heat and simmer the peas until just cooked through, 2 to 5 minute depending on size. Transfer the peas and some of the liquid to a blender and purée until smooth. Add the remaining liquid and blend again. Pass through a coarse strainer or food mill. Serve warm, topping each bowl with 1 teaspoons of the crème fraîche and 1/2 teaspoons of the chopped mint.
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