Spring Pea Puree Toast
Just in time for spring......another pea puree to swipe on toast.
I have made many versions of pea puree to use with salmon or on ricotta toast, but this version was a game changer. Why? Because it uses butter.
Butter makes it richer and more of a "spread" instead of a big mush. And there is a shallot in the recipe which goes beautifully with the sweet peas.
This recipe is from the cookbook GRAZE by way of Susan Spungen's newsletter.
This is the perfect springy thing when you want something green and there is nothing in the garden yet, except maybe some chives sprouting up.
The New Pea Puree: (adapted from GRAZE)
1 bag of frozen petit pois, defrosted (2 cups)
4 tbsp butter
1 tbsp minced shallot
salt & pepper
1/2 cup Parmigiano Reggiano
1/2 cup of chicken stock
Melt 2 tablespoons of butter in a saucepan and add in the peas and minced shallot.
Cook for about 5 minutes on medium heat until the shallot is softened in the butter.
Place in a food processor with another 2 tbsp of butter and add in the grated cheese and chicken stock. Season with salt & pepper.
Whiz until a nice puree is formed.
Swipe on toast and garnish with parmesan curls and mint.
Happy spring. :)