Ingredients
Our method
Melt the butter in a saucepan and add the onion, before covering and cook over a gentle heat for 10 minutes until softened and translucent.
Stir in the peas and coat with the buttery juices, then add the stock and bring to the boil, cooking the peas according to the cooking instructions on pack.
Simmer for 5 minutes then add the cream, caster sugar and nutmeg, before seasoning well with sea salt and black pepper.
Pour your mix into a hand blender, and blitz it for around 3 minutes until you have a suitably smooth purée.
We would plate up your purée immediately while it’s still warm, but feel free to slot it into your fridge to serve chilled later on.
Looking for a little something extra from your pea purée? How about lobbing a sprig of mint into the blender to give your creation a true taste of spring? Or if you’re a super fan of spice, dropping in a dash of sriracha sauce will certainly sizzle things up in the kitchen. Either way, we’re sure that this pea purée will hit the spot with family and friends!