1 pound bag frozen Petite Peas (these are the sweetest), thawed
2 Tbs unsalted butter
¼ cup red onion, chopped
3 Tbs fresh mint, chopped
2 Tbs fresh flat leafed parsley, chopped
Kosher salt and Pepper
- Heat a small sauté pan with the butter over low heat. Add the chopped onion and cook until just soft, about 3 minutes.
- Add the thawed peas and fresh herbs to the cooked onions. Heat just until the peas are warmed through, about 2 minutes. Season with salt and pepper to tastes. Serve hot or room temperature.
Add ½ pound thin asparagus, cut into 1”pieces and lightly steamed.
Add ½ pound sugar snap peas, steamed for 3 minutes.
To make minted sweet pea puree: Place the completed pea recipe into a food processor and process until smooth. Serve warm or room temperature on a cracker or crostini. Top with shaved parmesan.
To make minted sweet pea soup: Heat 4 cups of chicken stock. Add the completed pea recipe. Process in a blender in 2 batches until smooth. Add heavy cream to taste if you like a creamier soup. Season with kosher salt and pepper.