Cold Snap Pea Coulis

Preparation info

  • Yield:

    14 fl oz

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
1 lb<



  1. Blanch the snap peas in boiling salted water 1 minute.
  2. Drain and immediately refresh in ice water. Leave peas in the ice water until completely cold. Drain well.
  3. Place peas in a blender and add the water, salt, and sugar. Blend to a smooth purée. If blender is too small, purée in two batches, using about half the peas, water, salt,