The perfect bright Spring flavor, the essence of the peas really shines through and provides a great backdrop for any type of protein.
Prep time: 15 min
Cook time: 10 min
Serves: 2 - 4
Equipment:
Medium saucepan
Wooden spoon
Food processor or blender
Ingredients
- ¼ cup minced shallots — about 2 medium size
- 2 garlic cloves, minced
- 10 oz frozen peas
- 1 Tbsp of butter
- ⅓ cup chicken stock
- 1 Tbsp milk
- ¼ cup parmesan cheese, shredded
- 1 tsp lemon zest
- 1 Tbsp of lemon juice
- Pinch of kosher salt
Steps
- Sauté shallots and garlic in butter over medium low heat for 5 minutes until light brown and slightly caramelized.
- Add frozen peas and cook for 2–3 minutes.
- Add the chicken stock and bring up to a simmer.
- Remove from heat and add the milk and parmesan cheese and stir well.
- While hot, put into blender or food processor and puree. Add lemon zest, lemon juice and salt to taste, blend again.
- While hot, put into blender or food processor and puree. Add lemon zest, lemon juice and salt to taste, blend again.
- Serve with Mombacho Cafe Pork Chops
Things to remember
- A heavy bottomed saucepan works well for this recipe to prevent the butter from overheating and burning
- This dish can be prepared while the pork chops are cooking and resting