Puree Of Peas

Servings: 4

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Pea recipes [/dishes/vegetable-dishes/pea-recipes/]

Instructions

1 Peel and dice the potatoes; place in a large, heavy-bottomed saucepan with the
peas, shallot, basil leaves and stock. Bring to the boil, cover and simmer over
a low heat for about 30 minutes or until the potatoes are very tender.
2 Drain off and reserve the liquid remaining in the saucepan; puree the cooked
mixture by putting it through the vegetable mill with a fine-gauge disc fitted,
or rub through a sieve.
3 Return the puree to the saucepan; stir in 2 - 3 tbsp of the reserved liquid and
heat to just below boiling point over a lot heat. Beat the egg yolk into the
puree for a few seconds only, just enough to blend well, using a balloon whisk.
4 Remove from the heat, season to taste with a little salt, some freshly ground
pepper and a pinch of nutmeg; stir in the garlic and then the grated cheese.
Keep beating as you add the olive oil a very little at a time.
5 Serve at once.