Yield: Yields about 2 cups.

Servings: four to six.

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 seared lamb chops, or flaky white fish.

Ingredients

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

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

Preparation

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.)

(2 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Leeks
IN THIS RECIPE
Chicken Broth
IN THIS RECIPE
Peas
FEATURED
Shishito Peppers

Reviews

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Reviews (2 reviews)

GDurant | 07/25/2010
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.
Pielove | 06/04/2010
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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What We're Cooking Now

Name: Pea Sauce with Fresh Mint
Yield: Yields about 2 cups.
Ingredients: 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