Mexican Pea Puree

Name: Mexican Pea Puree
Cuisine: French
Ingredients: 1 cup half-and-half, regular milk, or 2% milk; 1 to 4 tablespoons chopped cilantro leaves, to your personal taste; 1 teaspoon grated lime rind; 1 tablespoon fresh lime juice; 1 head Boston lettuce, washed, dried, and chopped; 1 large sweet onion, finely chopped; 2 tablespoons unsalted butter or corn oil; 2 tablespoons unsalted butter or corn oil; One 24-ounce bag frozen large peas; 5 cups Secondary Stock; ½ teaspoon ground cumin; 2 tablespoons chopped cilantro leaves and stems; 1 cup half-and-half, regular milk, or 2% milk; 1 cup half-and-half, regular milk, or 2% milk; Pepper from the mill; Salt

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

2 tablespoons unsalted butter or corn oil
1 large sweet onion, finely chopped
1

Europe
Americas
France
Mexico
Soup
Central America

Method

Melt the butter in a large saucepan over medium-low heat, then cook the onion, stirring, until soft and translucent. Add the chopped lettuce and toss until softened. Add the cilantro leaves and stems and cumin and cook a few minutes. Add the stock and bring to a boil. Add the peas and salt and pepper and bring back to a boil, then turn down to a simmer, cooking until the peas are very soft and