Wayne Gisslen

Cold Snap Pea Coulis

Preparation info

  • 14

    fl oz
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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, and sugar in each b

Per 1 fl oz (29.57 mL): Calories, 15; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 280 mg.