Puree of Peas
There are a lot of people who think
mashed potatoes are the only pureed vegetable they will accept. Once
they have tried this simple but delicious dish, however, I think they
will change their minds. Serve with broiled salmon.
Makes 6 servings
3 pounds fresh young peas in the pod, shelled, simmered in boiling
water until very tender, 10 to 15 minutes depending on age, and
drained; or 3 cups thawed frozen peas, prepared in the same manner
2 tablespoons butter, softened
2 tablespoons heavy cream
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh chervil, plus additional for garnishing
Puree the partially cooked peas in a food
processor until very smooth. Push the puree through a coarse sieve to
remove the skins. Place the puree in a medium size saucepan and stir in
the butter and cream.
Season well with salt, pepper and the
chervil. Cook over very low heat, stirring, until the puree is thick
and unctuous, being careful that it does not burn, about 5 to 6
minutes. The puree should be thick enough to hold its shape when
spooned onto a plate and it should not weep any liquid.
Serve this simple puree of peas cooking
recipes very hot, garnished with the additional chervil.
Variation:
Substitute fresh mint for the chervil.
Notes:
This puree can be made ahead, cooled, and
refrigerated for several hours. Reheat it in the microwave for 1 to 2
minutes (in 30 second increments) on high. Serve very hot.
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