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A bowl of creamy green soup, topped with sliced radishes and pickled red onions, served in a white bowl on a wooden surface.

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Dressing/Condiment, Side Dish
Cuisine: Californian, Modern
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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