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Spring Pea Puree for Easter

Pikantne Additions Easter Vegetarian Dishes 30 min Easy 25 wyświetleń ~23.67 PLN * - (0)
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Description

Creamy pea puree is a light, spring addition perfect for the Easter table — it pairs wonderfully with eggs, roasted ham, or a delicate duck fillet. The dish combines the sweetness of young peas with the buttery aroma of sautéed onions and a hint of lemon acidity; optional cottage cheese will add creaminess, while fresh mint will provide a refreshing finish. The puree served in a bowl with a piece of melted butter and a mint leaf is visually appealing — intensely green, smooth, and shiny. The step-by-step recipe will guide a beginner cook through blanching the peas, preparing the flavor base, and blending to the perfect consistency.

Ingredients Used

Ingredients (11)

Servings:
4
  • Green peas 600 g
  • Butter 50 g
  • Sour cream 100 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Vegetable broth 100 ml
  • Lemon 0.2 szt. (~15 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Semi-fat cottage cheese 200 g
  • Mint 30 g
💰 Szacowany koszt dania: ~23.67 PLN (5.92 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and tools: a large pot, a bowl with cold water and ice cubes (for the ice bath), a strainer, a knife, a cutting board, a spoon, a frying pan with a diameter of 20–24 cm, an immersion blender or a countertop blender. Weigh the ingredients according to the list.

Use a large pot so that the peas can float freely. If you don't have an immersion blender, use a countertop blender and blend in batches. Prepare a bowl of ice before cooking the peas.

Blanching peas

2

Fill a pot with water up to 2/3 of its height and bring to a boil over high heat. Add 1 g of salt per liter of water. When the water is boiling, add the peas and cook: fresh peas for 2–3 minutes, frozen for 1–2 minutes. Watch the color — the peas should turn bright green and be slightly soft when pierced with a knife.

Ingredients: Green peas, Salt
Use a slotted spoon to quickly remove the peas. Do not cook for too long — overcooked peas will be dull and lose their sweetness. Knife for checking tenderness: the blade should go in with slight resistance.

Cooling

3

Immediately after the time is up, transfer the peas to the prepared bowl of ice-cold water to stop the cooking process. Keep them there for 1–2 minutes until the peas are cold. Then drain thoroughly in a sieve, shaking to remove excess water.

Ingredients: Green peas
An ice bath stops the cooking process and preserves the color. If you skip this step, the puree may have a less fresh taste and a pale color.

Sautéing the base

4

Chop the onion into small cubes. In a medium skillet, heat 30 g of butter over medium heat. Add the onion and sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft (do not brown). Add the garlic, pressed through a garlic press or very finely chopped, and sauté for 20–30 seconds, until you smell the aroma — be careful not to burn the garlic.

Ingredients: Butter, Onion, Garlic
Use a heavy-bottomed pan. The onion is ready when it becomes translucent and soft; if it browns, the heat was too high.

Blending the puree

5

Transfer the drained peas, sautéed onion with garlic, 70 ml of cream, and 50 ml of vegetable broth to a medium saucepan or a tall blending container. Add 15 ml of lemon juice. Blend with an immersion blender on high speed for about 1–2 minutes until the mixture is smooth and creamy. If using a countertop blender, blend in two batches, making sure the jar is not overfilled.

Ingredients: Green peas, Sour cream, Vegetable broth, Lemon, Onion, Garlic
Blend in short pulses at first to avoid splattering; hold the blender steady. Adjust the consistency with broth: add 10–20 ml at a time until you achieve the desired smoothness.

Seasoning and finishing

6

Transfer the puree to a small pot over low heat. Add the remaining 20 g of butter and mix thoroughly with a wooden spoon, heating for 1–2 minutes, but do not bring to a boil. Taste and gradually season with salt (4 g will be enough to start) and pepper (2 g). If you are using cottage cheese, add it now and mix until it dissolves into the puree.

Ingredients: Butter, Salt, Black pepper, Semi-fat cottage cheese
Heat on low just enough for the ingredients to combine. Adding cottage cheese will make the puree thicker and creamier — if you want a looser consistency, increase the amount of broth.

Serving

7

Transfer the puree to a warmed bowl or serving dish. Create a small indentation in the center and pour in 5–10 g of melted butter. Sprinkle finely chopped fresh mint (if using) just before serving to preserve the aroma and color.

Ingredients: Butter, mint, Semi-fat cottage cheese
A warmed bowl will keep the puree at the right temperature for longer. Additionally, you can add a few toasted almonds or thin croutons for a contrast in texture.

Final Tips

8

Try the puree again before serving and adjust the salt/lemon to taste. If the puree has become too thick while cooling, mix in another 10–20 ml of broth in a separate pan over low heat and combine before serving.

Ingredients: Vegetable broth, Lemon, Salt
Don't add too much lemon juice at the beginning — the acidity can 'overpower' the delicate flavor of the peas. It's better to add more after the first tasting.

Fun Fact

💡

In Polish cuisine, peas were valued as a spring product as early as the 19th century; by the end of spring, fresh peas became a symbol of seasonality and lightness after a long winter.

Best for

Wielkanoc wiosenny obiad menu świąteczne jako dodatek do jajek i mięs

Tips

🍽️ Serving

Serve the puree warm in wide bowls as a side dish to stuffed eggs, baked ham, duck, or smoked salmon. For a contrast in texture, sprinkle the top with toasted sunflower seeds or fine croutons. The puree also works well as a base for sauce for white meats.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. To reheat, place in a saucepan over low heat with 10–30 ml of broth or cream and stir until the puree is warmed through; avoid the microwave, which may change the consistency. Do not freeze if the recipe contains cottage cheese — separation is more likely.

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