Mint and Garlic Pea Puree

~I am a fan of Bravo’s food shows. Most of them, at least. A few years ago, Michelin-starred chef Jean-Christophe Nouvelli made his debut on Chef Academy. The premise of the show was ridiculous, but I stuck it out for the opportunity to observe a chef of his caliber, cook. One episode waxed poetic about a mint pea soup. Up until then, it had not occurred to me that I have never seen fresh peas before.  There is only one variety of pea usually sold in grocery stores across the U.S.; frozen. This Spring I finally saw fresh shelled English peas and it was at Costco, of all places. I had to grab a bag and start experimenting.

Suggested Proteins: 
   rotisserie chicken
   seared salmon
   grilled salmon
   seared prawns
   seared scallops

Special Equipment:

blender

Ingredients:

1lb fresh shelled peas- rinsed and drained

1 ½ cup chicken broth

1 small onion- minced

1 raw garlic clove

2 roasted garlic cloves

10-15 mint leaves

1 tbsp unsalted butter

¼ tsp sugar

fresh ground pepper

fine sea salt

Directions:

1. Warm large sauté pan on medium heat. Melt butter and sauté onions until slightly colored.
2. Add peas, sugar, a few cracks of fresh ground pepper, and pinch of salt. Stir to even out seasonings and add chicken broth. Cover for about 1-2min or until peas are bright green and slightly soft.
3. Remove from heat strain out peas and onions from broth. Reserve broth.
4. In a blender, add peas, onions, all garlic cloves, and mint. Add a few spoonfuls of broth. Put setting on puree and add spoonfuls of broth at a time. Carefully nudge the top portion of solids down to puree. Keep adding broth until all of broth is in blender.
5. Taste and adjust seasonings if necessary. Serve.