Mushy Peas

Ingredients

• 2 cups frozen peas 
• 4 tablespoons unsalted butter
• 2 large shallots (2 ounces total), finely chopped
• 1/3 cup heavy cream
• 1/2 teaspoon rice wine vinegar, plus more as needed
• 1 teaspoon kosher salt, plus more as needed
• 4 mint sprigs, leaves and stems chopped

Description

1. Heat a small pot of salted water to a boil, add peas and cook until bright green and soft, about 1 minute. Transfer peas to a bowl of iced water, stir until cool, then drain. Set aside 1/2 cup of the peas.

2. Melt butter in a large saute pan over medium. Add shallots and cook until soft, about 4 minutes. Add peas to pan and stir to combine.

3. Remove peas and shallots from heat and pour into a food processor. Add cream and blend to a fine puree, about 1 minute. Add rice wine vinegar and salt and pulse to combine. Add reserved peas and mint and pulse to form a chunky pea mixture. Heat and serve immediately.