This is a good way to make the most of a small amount of peas (or favas). Serve alongside some wild mushrooms sautéed with a little dice of bacon for an easy springtime starter. By the way, if, in a following life, I could come back as any vegetable, I think I would be a fava bean, so I could slumber inside that velvety soft pod. Just a thought.
As with the other vegetable purees, this can be thinned to sauce consistency with a little stock, water, or cream.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
Preparation
Melt the butter in a small saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 7 minutes. Add the Vegetable Stock, tarragon, and salt, and simmer until onion is very tender, another 10 minutes. Add the peas or favas and cook about 3 more minutes. Cool slightly, discard tarragon, and puree in a blender to create a creamy consistency. Taste and adjust seasonings.
