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Pea Sauce with Fresh Mint

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Serves four to six.

Yields about 2 cups.

  • by Ellie Krieger from Fine Cooking
    Issue 105

Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or roasted lamb chops, or flaky white fish.

  • 1 Tbs. plus 1 tsp. extra-virgin olive oil
  • 1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
  • 1-1/4 cups lower-salt chicken broth
  • 2 cups fresh or frozen peas
  • 1/2 cup fresh mint leaves
  • Kosher salt

Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.

Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.

Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)

nutrition information (per serving):
Calories (kcal): 90; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0; Sodium (mg): 200; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Scott Phillips

It tastes clean and fresh. I spruce mine up with a tiny bit of lemon juice/ vinegar, it adds a lot of brightness. I'll sometimes sub out the mint for basil.

I was amazed by this sauce-- it has such great flavor, yet is so healthy. I added a splash of vermouth and served the sauce with fish-- the sauce was great augmented by a big dash of green habanero sauce.

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