Although the weather outside doesn’t speak spring (at least in nyc), you can bring the taste of it indoors with this refreshing minted pea puree! Peas are low in fat and a half cup has as much protein as a tablespoon of peanut butter. They are also a good source of calcium and Vitamin A. This puree would be a nice base for seared sea scallops, an alternative to hummus for dipping veggies, or a spring hors d’oeuvre served on toasted baguette with toasted pine nuts.

Minted Pea Puree

1 cup frozen sweet peas
1 cup veggie stock
1 shallot, minced
6-8 fresh mint leaves
1 tsp butter or olive oil
sea salt
pepper

1. Rinse peas in a colander
2. Sweat shallot in butter or oil, until translucent (do not brown) on low heat.
3. Add peas and veggie stock, just enough to cover peas.
4. Add salt and pepper
5. Bring to a simmer and drain peas, reserving the liquid.
6. Add peas to blender with mint leaves and half of cooking liquid. Blend and add more cooking liquid for a thinner consistency.