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Spring Peas with Mint Recipe

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This recipe for Spring Peas with Mint, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
1 c lightly salted water
12 oz fresh shelled spring peas (about 2 c)
c heavy cream, warmed
4 Tbsp butter, divided
salt to taste
1 small green onion, minced
4-6 leaves fresh mint, thinly sliced
Fresh mint sprigs and/or pea shoots for garnish (optional)

Directions:
Directions:
1. In a medium saucepan, bring the salted water to a boil. Add the peas and barely even cook the peas- maybe 45 seconds, until they are tender, then remove from heat, drain, and set aside 1 cup of the peas.

2. Place the remaining peas into a blender. Add the cream and 2 Tbsp of the butter and blend until smooth. Season with salt. Set aside.

3. In a small saute pan over medium-low heat, warm the remaining butter. Add the green onion and cook until tender. Stir in the reserved peas and mint and cook for 2 minutes, until warmed through. Remove from the heat.

4. Spread the warm pea puree on 4 serving plates. Top with the pea and onion mixture. Garnish with the mint sprigs and/or pea shoots if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
My chef friend Sarah shared this recipe with me. On separate trips I've brought my Dad (John) and Shadow and Angie to her restaurant near the Chicago Botanic Gardens. This is the perfect way to showcase the fresh spring peas and mint that are only in season for a short few weeks, heralding warmer weather and the bounty to come in Chicago.

 

 

 

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