- 8 Tbsp butter
- 2 cloves garlic
- 2 medium shallots
- 2 lb frozen peas
- 2 cups vegetable broth
- 0.25 tsp salt
- 0.13 tsp white pepper
- 1 handful mint (optional)
- 1 saucepan
- 1 mesh colander (optional)
- 1 rubber spatula (optional)
Aromatics: Melt butter in a saucepan over medium heat. Add garlic and shallots, sauté 3 minutes until soft, but don't let them go golden.
Cook peas: Add frozen peas and vegetable broth, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.
Reserve Liquid: Remove 1/3 cup liquid from the saucepan, reserve.
Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and white pepper, and mint (optional) if using. Blitz on high for 1 minute until smooth.
Optional straining: For extra smooth, press through a mesh colander (optional) with a rubber spatula (optional) (it's easy).
Adjust consistency: Use Reserved Liquid as needed to achieve the desired consistency – I like a soft, dolloping consistency. Sometimes people want it looser. Add more salt and pepper if desired – remember, this is not supposed to be strongly flavored or seasoned!
Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.