Pea Purée

This pea purée hits the sweet spot between comforting and refined-smooth, buttery, and herbaceous with just enough tang to keep things interesting.

Why You'll Love Pea Purée

It's fast, flexible, and stupidly delicious-ready to be slathered under scallops, spooned next to lamb, or devoured on its own. Bright flavor. Creamy texture. Major payoff.

Tips and Tricks

• Start thick-you can always thin the purée, but you can't un-watery it.
• Warm butter helps emulsify the mix into a luxurious finish.

Variations

• Add a splash of lemon juice or zest for brightness.
• Stir in grated Parmesan for a savory edge.

Substitutions

• No crème fraîche? Use sour cream or a spoonful of Greek yogurt.
• Swap butter for olive oil for a dairy-free version (but… why would you?).

Best served with

• Seared scallops or shrimp
• Grilled lamb chops or steak
• Crispy shallots or poached eggs on top

How to Store Leftovers

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently over low heat, stirring in a splash of water to loosen if needed.

Common Questions

Pea Purée

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This pea purée hits the sweet spot between comforting and refined. It's smooth, buttery, and herbaceous, with just enough tang to keep things interesting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2 cups

Course: Dressing/Condiment, Side Dish

Cuisine: Californian, Modern

Calories: 595

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 20 oz Green peas ~500g, shelled fresh or frozen
• 1 handful Mint leaves picked
• 2 tablespoon Butter
• 1 tablespoon Crème fraîche
• Kosher salt to taste

Equipment

• Blender or food processor
• Medium saucepan

Method

 

Blanch + Blend

1. Bring a medium pot of salted water to a boil. Add peas and mint leaves.
2. Blanch for 2-3 minutes until peas are tender and vibrantly green.
3. Drain, reserving the cooking liquid. Transfer peas and mint to a blender.
4. Pulse a few times, then slowly add reserved liquid, just enough to create a thick, smooth purée.
5. Add butter and crème fraîche. Pulse again until silky. Season to taste with kosher salt.

Nutrition

Calories: 595kcalCarbohydrates: 107gProtein: 32gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 249mgPotassium: 1435mgFiber: 33gSugar: 45gVitamin A: 4582IUVitamin C: 228mgCalcium: 226mgIron: 9mg

Notes

Storage: Store in an airtight container in the fridge for up to 3 days; the color dulls slightly but the flavor holds. It also freezes well for up to 2 months, thawed in the fridge and reheated gently.

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