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

  1. Sauté shallots and garlic in butter over medium low heat for 5 minutes until light brown and slightly caramelized.
  2. Add frozen peas and cook for 2–3 minutes.
  3. Add the chicken stock and bring up to a simmer.
  4. Remove from heat and add the milk and parmesan cheese and stir well.
  5. While hot, put into blender or food processor and puree. Add lemon zest, lemon juice and salt to taste, blend again.
  6. While hot, put into blender or food processor and puree. Add lemon zest, lemon juice and salt to taste, blend again.
  7. 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