Pea Puree

• Coarse salt
• 4 cups shelled fresh garden peas (from about 4 pounds in pod)
• 1 tablespoon extra-virgin olive oil

1. Boil and shock Prepare an ice-water bath.
2. Bring 2 quarts of water to a boil, then add 1 tablespoon salt and the peas.
3. Boil until tender and bright green, about 5 minutes.
4. Reserve 1/2 cup liquid; immediately plunge peas into the ice bath.
5. Drain well.
6. Puree Transfer peas to a blender.
7. 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.
8. Season with salt.
9. 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.
10. Return to stove and heat over medium just to heat through, stirring constantly, before serving.

salt, garden peas, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/pea-puree-393849 (may not work)