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This vibrant pea purée is an easy way to elevate even the simplest meal. Sweet peas blend into a smooth, bright green base that pairs beautifully with fish, chicken, shellfish, or roasted vegetables. The flavor is delicate but layered, with shallots, garlic, fresh herbs, and a splash of lemon for brightness.
It’s quick to make, uses everyday ingredients, and brings a restaurant-style touch to weeknight dinners. Whether you swirl it under seared scallops or spoon it alongside grilled chicken, this purée instantly makes your plate look polished and taste fresh.
What You’ll Like About This Dish
Vibrant color. The peas stay bright green and look stunning on the plate.
Fast and simple. Ready in minutes with freezer staples.
Fresh flavor. Herbs and lemon add brightness without masking the peas.
Restaurant-worthy. Transforms basic proteins into elegant entrées.
Ingredient Notes
- Peas – Frozen peas work perfectly and keep their bright color.
- Shallot & garlic – Sauté gently for a sweet, aromatic base.
- Chicken broth – Just enough to help the purée blend smoothly.
- Cream – Adds richness
- Fresh herbs – Tarragon, mint, or chives add refreshing notes.
- Lemon zest – Brightens the flavor without overpowering it.
- Salt & pepper – Season lightly to enhance the sweetness of the peas.
Steps to Make Pea Purée
- Sauté the shallot and garlic gently until fragrant.
- Add the peas, broth, and cream.
- Simmer briefly until the peas are tender and bright green.
- Transfer to a blender with herbs and lemon zest.
- Purée until smooth or to your preferred texture.
Tips
- Don’t overcook the peas — they should stay vibrant and bright green.
- Start with a small amount of liquid and add more as needed for consistency.
- Blend briefly for a rustic purée or longer for a silky finish.
- Strain through a fine sieve for an ultra-smooth restaurant-style texture.
Recipe Variations
- Minted pea purée. Add a handful of fresh mint for a classic flavor pairing with lamb or seafood.
- Lux version. Blend in a spoonful of crème fraîche or mascarpone.
- Spicy twist. Add a pinch of crushed red pepper or a bit of jalapeño.
- Green vegetable blend. Add spinach or a few basil leaves for deeper color.
Serving Suggestions
- Serve under seared scallops, cod, or salmon.
- Pair with roasted chicken or pork tenderloin.
- Add as a colorful base for spring vegetable plates.
- Garnish with extra herbs or a drizzle of olive oil.
How to Store
Refrigerate: Store in an airtight container for up to 3 days. The color stays bright if cooled quickly.
Freeze: Suitable for freezing. Freeze for up to 2 months. Pea purée freezes well because the texture remains smooth when thawed.
Pea Purée
Ingredients
- 2 tbsp unsalted butter
- ¼ cup minced shallot
- 1 clove garlic, minced
- 2 cups frozen peas, thawed
- 3 tbsp chicken broth
- ¼ cup heavy cream
- 1 tbsp minced fresh herbs (mint, tarragon, or chives)
- 2 tsp lemon zest
- fine salt, to taste
- Freshly ground black pepper, to taste
Recommended Equipment
Instructions
- Heat the unsalted butter in a saucepan over medium-low heat. Add the shallots and garlic; sauté for about 3 minutes, or until tender and fragrant.2 tbsp unsalted butter | 1/4 cup minced shallot | 1 clove garlic (minced)
- Add the peas, chicken broth, and cream. Bring to a simmer, reduce the heat to low, cover the pan, and simmer for about 3 minutes, until the peas are tender and still bright green.2 cups frozen peas (thawed) | 3 tbsp chicken broth | 1/4 cup heavy cream
- Transfer the peas to a blender; add the herbs and lemon zest. Purée for a few seconds, until the desired texture is reached. Season with salt and pepper to taste.1 tbsp minced fresh herbs (mint, tarragon, or chives) | 2 tsp lemon zest | fine salt (to taste) | Freshly ground black pepper (to taste)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
