Green pea and marjoram purée


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

You can leave out the cream here — it is only to enrich, not to let down, or thin, the purée. The best way to reheat this is in a microwave.


  • 400 g podded fresh peas (about 900 g in pods)
  • 15 g fresh marjoram
  • chicken or vegetable stock or water
  • 2 tablespoons double cream (optional)
  • salt and freshly ground black pepper


Cook the peas in boiling salted water for 5-8 minutes or until tender (cooking time will depend on the size and age of the peas). Drain and refresh. Put the peas in a blender or food processor with the leaves picked from the marjoram. Blend to a purée. If the mixture is too thick to blend easily, add a few drops of stock or water. Season to taste with salt and pepper, then put back into the saucepan (or a microwave bowl).

Stir in the cream to enrich, if using, and reheat gently for serving.