Green Pea Purée is basically mushy peas with pretensions but one of those dishes that are extremely simple yet versatile. I do manage to introduce some complexity but not all that much.
o 500 grams fresh shelled or frozen peas, thawed and drained;
o 3 leeks roughly chopped (white and light green parts only);
o 2 roughly sliced shallots;
o 2 chopped garlic cloves;
o 3 tablespoons fresh tarragon (or herb of your choice);
o Olive oil and/or butter;
o 250 ml good quality vegetable broth;
o 250 greek style yogurt;
o Salt & reshly ground pepper to taste;
Heat the olive oil in a cast iron pan and sweat the leeks, shallots and garlic until transparent. Add most of the herbs, salt and pepper and cook another 30 seconds or so.
Add the peas and stock and bring to boil let simmer until the liquid has reduced by about a third. Take the peas off the heat and let cool until lukewarm, purée in a blender. Add remaining herbs.
Just before serving reheat the purée and add about half the yogurt. Taste the purée and add more yogurt until you have achieved the desired thickness. You could use crème frais instead of the yogurt and butter instead of the olive oil but I find the at you get very little additional taste for the extra calories.