Stéphane Reynaud

Petits Pois et Menthe

Pea and Mint

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Frozen peas 1 kg
  • Fresh mint 1 bunch
  • Pouring cream

Method

  1. Add the coarse salt to a saucepan of water, bring to the boil and add the peas to cook for 8 minutes. Rinse under iced water to preserve their green colour.
  2. Purée the peas and strain the purée through a chinois to remove the skins. Finely shred the mint, add to the purée along with the cream and season.