Puree Of Peas

Puree Of Peas

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Servings: 4
Calories: 281


  • 12 oz frozen peas
  • 2 medium-sized floury potatoes
  • 1 shallot peeled and finely chopped
  • 3 fresh basil leaves
  • 1 pint vegetable stock
  • 1 egg yolk
  • 1/2 clove garlic peeled and grated
  • 1 1/2 oz freshly grated hard cheese
  • 2 tbsp olive oil
  • nutmeg salt and pepper

serve with:

  • hot vegetable moulds or egg dishes


  • Peel and dice the potatoes; place in a large, heavy-bottomed saucepan with the peas, shallot, basil leaves and stock. Bring to the boil, cover and simmer over a low heat for about 30 minutes or until the potatoes are very tender.
  • Drain off and reserve the liquid remaining in the saucepan; puree the cooked mixture by putting it through the vegetable mill with a fine-gauge disc fitted, or rub through a sieve.
  • Return the puree to the saucepan; stir in 2 - 3 tbsp of the reserved liquid and heat to just below boiling point over a lot heat. Beat the egg yolk into the puree for a few seconds only, just enough to blend well, using a balloon whisk.
  • Remove from the heat, season to taste with a little salt, some freshly ground pepper and a pinch of nutmeg; stir in the garlic and then the grated cheese. Keep beating as you add the olive oil a very little at a time.
  • Serve at once.
Calories: 281 kcal
Carbohydrates: 34 g
Protein: 10 g
Fat: 12g
Saturated Fat: 4 g
Cholesterol: 60 mg
Sodium: 553 mg
Potassium: 695 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 1092 IU
Vitamin C: 56 mg
Calcium: 120 mg
Iron: 2 mg
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