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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Rack of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce. Ingredients:
1 1/2 cups chicken broth (12 fluid ounces) |
2 1/4 cups frozen peas (about a 10-ounce package) |
3/4 cup packed fresh mint leaves |
2 tablespoons unsalted butter |
Directions:
1. In a 3-quart saucepan bring broth to a boil. Add 2 cups peas, mint, and butter to broth and simmer, uncovered, 5 minutes, or until peas are tender. In a blender purée mixture until smooth (use caution when blending hot liquids) and pour through a fine sieve into cleaned pan. Add remaining 1/4 cup peas and simmer until peas are just tender, about 2 minutes. Season sauce with salt and pepper.
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