To preserve their bright green color, the peas are shocked in an ice-water bath after boiling. You can skip this step if desired, but the puree will not have the same vibrancy. Frozen peas can be substituted for fresh; boil them for two minutes.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
Preparation
Step 1
Boil and shock Prepare an ice-water bath. Bring 2 quarts of water to a boil, then add 1 tablespoon salt and the peas. Boil until tender and bright green, about 5 minutes. Reserve 1/2 cup liquid; immediately plunge peas into the ice bath. Drain well.
Step 2
Puree Transfer peas to a blender. While blending, add oil in a slow, steady stream through the feed tube, and puree until very smooth, adding reserved liquid as necessary for desired consistency, about 2 minutes. Season with salt.
Step 3
Strain Pass puree through a fine sieve into a clean pot, pressing with a rubber spatula to extract as much puree as possible; discard solids. Return to stove and heat over medium just to heat through, stirring constantly, before serving.
