Basic recipes will call for just boiling peas then pureeing. The fine dining restaurant way is to saute garlic and eschalots in butter before adding peas and stock to simmer until soft, blitzing into a puree then pressing through a colander to make it silky smooth. It tastes luxurious!Wonderful side dish with any protein - meats, roasts, fish, prawns/shrimp - for both the splash of colour and the dual purpose it serves as a side dish as well as a semi-sauce. Nice change from the usual mash!
Prep time: PT10M
Cook time: PT6M
Rating
4.86 stars (21 reviews)
Keywords
chickpea recipe, frozen peas, pea puree, pea side dish
Ingredients
1 kg / 2 lb frozen peas
125g / 8 tbsp butter (, unsalted)
2 garlic cloves, (minced)
2 medium eschalots (, finely sliced (ie the baby onions, aka French onions, US: shallots))
2 cups chicken or vegetable stock/broth (, low sodium (use vegetable stock if the puree is for fish))
1/4 tsp salt
1/8 tsp white pepper
1 small handfuls mint leaves ((optional))
Categories
Side Dish
Cuisine
French
Western
Steps
Aromatics: Melt butter in a saucepan over medium heat. Add garlic and eschalots, saute 3 minutes until soft, but don't let them go golden.
Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.
Reserve Liquid: Remove 1/3 cup liquid from the saucepan, reserve.
Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.
Optional straining: For extra smooth, press through a mesh colander with a rubber spatula (it's easy).
Adjust consistency: Use Reserved Liquid as needed to achieve the desired consistency - I like a soft, dolloping consistency. Sometimes people want it looser. Add more salt and pepper if desired - remember, this is not supposed to be strongly flavoured or seasoned!
Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.
Reviews
S on 2026-04-02 (4 stars): Great use for some drab peas (packaging change of major brand = decrease in quality). I used boiling stock and defrosted peas to ensure the peas outsides (tough skins) started cooking instantly. I didn’t strain, I like the rustic/thicker texture but I can understand restaurants wants for the vegetable purée to be less wholesome
Angela Reimann on 2025-11-19 (5 stars): It's a charmingly vibrant colour. Adds pizazz and a comforting flavour to any meal - from standard meat and veg to curry spread. I freeze portions for later.
Dora Ramirez on 2025-09-25 (5 stars): Great Recipe
Stephen Baggaley on 2025-07-01 (5 stars): The name Pea Purée doesn't raise much excitement. But when you taste this recipe, it exceeds all expectations because the simple combination of frozen peas, chicken stock as I chose use, eschalots and the other ingredients takes this dish to a new level. I served it with Roasted Pork Belly, made using your wonderful recipe, and, out of interest, I included mint leaves. Top class, and I'll certainly be making this again! Thanks, Nagi.
Shez on 2024-01-29 (4 stars): Wish I’d read the recipe properly! Was going to say it was way too liquidy, but I missed/skipped the part that said to remove 1/3 cup of the liquid before blitzing! That would explain it! Haha, still tasted pretty damn good though :-)
Mariam on 2023-10-22 (5 stars): I just made this and it tastes absolutely amazing.. it's also so simple to make and is a great side to any main dish .. definitely making it again!
Kylie on 2023-10-22 (4 stars): Could this be because although you can adjust the servings and the ingredient amounts will increase or decrease, but the amounts within the instructions don’t change? For example regardless whether you are doing 1kg peas and 500ml of chicken stock to serve 6, or 500g peas and 250ml of chicken stock to serve 3, the instructions say to remove 1/3 cup of liquid. I did the amounts for serving 6 and removed about 2 cups of liquid and it turned out lovely.
Treena on 2023-06-30 (5 stars): This is so yum ...just wondering if the left overseas can be frozen?
Delphia on 2023-06-03 (5 stars): I have made this numerous times, takes minutes & freezes beautifully. I have thawed & thrown over pasta with a bit of lemon olive oil, perfect. Served over steak for my grandson last night & he thought it was the best even though he was very dubious to start with. Yet another great recipe, thanks Nagi.
Staci Rossbach on 2023-02-01 (5 stars): Thank you so much for sharing your talents. I love the little touches you add to your recipes.
Jo Butler on 2022-06-26 (5 stars): This purée has helped me convert one of my kids to peas despite his father’s protests. Woohoo!
Sally on 2022-06-16 (5 stars): Beautiful side dish alternative to mashed potato, great for our diabetic. Lovely with your pork tenderloin mustard sauce dish and a salad. Thanks Nagi!
Wendy Dunstone on 2022-03-12 (5 stars): I had pea puree at at pub today with crispy skinned barramundi, and it was lovely. Can you freeze pea puree?
