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
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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.
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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.
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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.