The following recipe is from the March 25 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
I remember the first time I ate really fresh peas. They were straight from the one little pea plant in my backyard that I had grown all by myself. After I shelled and sauteed my peas in a little butter, I had about three tablespoons of peas to my name. Not much, but it was the best thing I ate that summer. This is a super easy side dish that incorporates the spring superstars of peas and mint. If fresh peas aren't available yet, frozen peas can work too, but I think it's best to save yourself for those first spring peas.
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cups shelled fresh peas (about 4 1/2 pounds in the pod)
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/4 cup chicken or vegetable broth, preferably homemade
- 1/4 cup heavy cream
- 3 tablespoons finely chopped fresh mint leaves
- Salt and freshly ground black pepper, to taste
Add the salt and sugar to a large pot of water and bring to a boil. Add the peas and cook until tender, 3 to 4 minutes.
Drain the peas and place them in a bowl. Add the butter, broth, cream, and 2 tablespoons of the mint. Toss well, and season with salt and pepper.
Transfer the mixture to a food processor, and puree.
Spoon the puree into the top of a double boiler, set it over barely simmering water, and warm it through. Then transfer the puree to a serving bowl, sprinkle with the remaining 1 tablespoon chopped mint, and serve immediately.