Tarragon and Sweet Pea Puree
- 24 ounces frozen peas
- 1 1/2 tablespoons dried tarragon
- 1/2 teaspoon salt
- 3/4 teaspoon white pepper
- 3/4 cup heavy cream
Put the peas into a saucepan and cover with water. Place over high heat and bring to a boil. Cook 1 minute, remove from heat and drain. Put the peas into a blender, add the tarragon, salt, pepper and cream and blend until smooth, about 20 seconds. Serve immediately.
Recipe courtesy of Dan Smith and Steve McDonagh