English Pea Puree


  • 1 teaspoon of lemon juice
  • 1 Tablespoon of parsley
  • 3/4 cup chicken stock (or vegetable stock)
  • 1 shallot peeled and chopped
  • 1 tablespoon of sweet onion chopped
  • 2 Tablespoons of olive oil
  • 1 1/2 cup of frozen peas


Saute onion and shallot over medium heat

In another small sauce pan, bring the Chicken Stock to the boil.

Add the peas to the shallots and onion along with parsley, and add the lemon juice.

Pour the hot Chicken Stock over the peas and quickly bring up to the boil again, then remove from the heat.

Pour the pea mixture into a blender and process until smooth.

Salt and pepper to taste.

Pairs well with salmon, white fish and scallop.



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