Sep 21
Charcuterie | Legumes | Soups, salads, vegetables & potatoes
The Most Delicious Minted Green Peas Puree
Since I first tasted this recipe at the hotel’s restaurant in Budapest a year ago, I’ve been trying to perform it at home and last spring I achieved the best results! It is so simple and delicious :D. Of course, if you can get fresh peas is much better, but the ones you find frozen can also work well for this.
In my last post you saw some of the herbs and plants I have in my terrace and I didn’t show you the mint, but I have some too. The mint goes so well with the green peas, it gives them a wonderful scent.
I didn’t get the blood rice sausage in my Budapest’s meal but I thought it would be the perfect counterpoint to highlight the puree. I know Janet is crazy about Morcilla, so… Janet, this recipe is for you… hope you also enjoy the green peas ;D.
So, let’s wash our hands (Flu is right there in the corner ;D) and go for the recipe!
Recipe
Ingredients for 4 servings: 400 grs of fresh green peas (or frozen), 2 medium onions, 1 potatoe, 3 glasses of chicken stock aprox., 4 to 5 branches of fresh mint, 10 olive oil spoons, 200 ml. of cooking cream, salt and pepper. 350 grs. of rice morcilla.
- Get the chicken stock in a pot and bring to boil.
- Peel and chop the onions. Reserve. Peel and cut the potatoe. Reserve.
- Pour 3 olive oil spoons inside a deep pot and fry at low heat the onions 5 to 6 minutes. Pour the peas and potatoe in, stir for 1 minute and pour the hot stock in. Cook for 15 to 20 minutes.
- If your peas are frozen, pour them in just 5 minutes before the potatoes are done.
- Get all the mint leaves clean and dry and put inside a pot together with the rest of the oil. Blend until you get a fine green oil.
- Pour half of the mint oil into the peas pot. Stir and add the cooking cream too. Cook for just one minute.
- Use a food processor to blend it all. If you want to achieve a finner texture, use a thin colander.
- Take the peel off the morcilla and fry with just a bit of oil in a pan for a few seconds. One side and then the other side.
- Prepare the plate: pour the puree in, the morcilla in the middle and the rest of the mint oil on top. Have it warm.
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Comments
Nuria, pureed peas with mint is an absolute favourite of mine. Nice pairing it with the sausage!
Peas remind me of Spring so this recipe reminds me of the hope of Spring after the coming winter.
wow, great idea serving with the morcilla, looks and sounds great!
I love this dish! The sausage looks INCREDIBLE! I love the peas too – always been one of my favorites.
Yum! The combination of delicate minty pea puree sounds great with morcilla sausage – excellent pairing!
Good God, this is one of those things I would never even think to serve to my Greek friends for a dinner, but it does sound and look delicious!
mmm, morcilla, not something I can get in good quality nearby but I enjoy it when I have it. Interesting with the sweet peas.
I love the combination of flavors in this dish, Nuria, and I’d love to dunk some of that walnut/parsley bread in it too! Delicious!
Qué buena combinación! donde se ponga una buena morcilla…me encanta!
Besos
Wow, Nuria, great pics and the Morcilla…. no wonder you said a recipe for me. I can imagine the taste of the combo already. Awesome! I admit that I still have some morcilla to finish soon, otherwise they have to be thrown again. Thx :)
This soup sounds delicious! I love the combo of green beans and mint :)
whoa… clearly you don’t remember how obsessed we are w/ morcilla!!! this is awesome – i LOVE adding the morcilla to the soup! i’ll have to hook up w/ janet and talk about our morcilla obsession.
I love peas & mint together. I often do a quick stir fry with the peas with fresh mint from my yard. beautiful pictures.