Pea, mint, and cilantro purée

• 2 tablespoons butter
• 2 shallots or 1 small onion, finely chopped

In a large saucepan, heat the butter and sauté the shallots or onion until translucent, then add the peas and stock. Bring to a simmer and cook until the peas and onions are tender. Using a ladle or slotted spoon, transfer to food processer, keeping half of the stock in the pan. Add the herbs and blend to a smooth purée. If you prefer it thinner and smoother, add more stock until you reach your