Richard Corrigan

Green pea and marjoram purée

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

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.

Ingredients

  • 400 g podded fresh peas (about 900 g in pods)
  • 15 g fresh marjoram</

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