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Green pea and marjoram purée
- Serves
4
- Difficulty
Easy
Published 1999
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.
Ingredients
400 g 900 g 15 g
Method
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 sau
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