Pea Purée

Preparation info

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By Brent Savage

Published 2010

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  • ½ onion, diced
  • 2 small garlic cloves, sliced
  • 2 teaspoons olive oil
  • 500 g (1 lb 2 oz) podded green peas (about 1.2 kg/2 lb 10 oz unpodded)


Place the onion, garlic and oil in a saucepan over medium heat and cook for 3 minutes or until softened. Add 1 litre (35 fl oz/4 cups) water and bring to the boil. Add the peas and cook for 1½ minutes. Strain, reserving the liquid and peas. Place the peas in an upright blender with enough reserved cooking liquid to come one-quarter of the way up the peas and blend until smooth. Pass through a fine sieve. Divide into 3 × 150 ml (5 fl oz) portions and place in separate bowls. Set aside 2 portions to make the pea crumbs and pea gel. Place the remaining portion in a piping bag fitted with a 2 mm (1/16 inch) plain nozzle. Set aside and keep warm.

This can be made up to 1 day in advance and stored in an airtight container in the fridge. Reheat before serving.