Pea puree is one of those quiet kitchen heroes—simple to make, yet surprisingly elegant on the plate. With its velvety texture and fresh, sweet flavor, it’s a plating element that can elevate a wide variety of dishes without overwhelming them. Whether you’re serving seared scallops, delicate white fish like cod or halibut, or even a pan-roasted chicken breast, a smooth bed of pea purée brings balance, color, and contrast in all the right ways.
What makes pea puree such a standout is its versatility. It can be served warm or chilled, making it equally at home in cozy winter dishes or bright summer plates. Its mellow flavor pairs well with herbs, citrus, and even a touch of mint or basil if you’re feeling creative. And let’s not forget that vibrant green hue—it instantly adds life to your plate and makes everything around it look just a little more gourmet.
Beyond flavor, pea purée also gives you license to have a little fun with plating. Try spooning it into a swoosh or even going bold with a splash plating technique—it’s a playful way to add movement and drama to your dish, perfect for when you want to wow your dinner guests.
Best of all, it’s fast. A quick whirl in the blender and you’re done. For an example of just how stunning it can be, check out my Seared Scallops on Pea Purée recipe—proof that a humble vegetable can become the Oscar-winning best supporting cast of a five-star presentation.
Pea Puree
Green peas pureed with onion, milk and seasonings
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 cups 1x
Ingredients
- 2 TBL minced onion
- 1 TBL olive oil
- 10 oz fresh or frozen peas
- 1 tsp salt
- 1 cup whole milk
Instructions
- In a pot, saute the onion in olive oil until soft and translucent – about 2 minutes over medium heat. Add the peas, and milk. Simmer for 7-8 minutes until thoroughly cooked
- Strain the peas and reserve the milk
- Place the peas in a blender and add 1/4 cup of the reserved milk
- Blend on high speed until you have a smooth, but thick puree
- Thin with additional milk if necessary, but be careful adding a teaspoon at a time
- Use immediately or refrigerate, tightly covered to preserve the color until ready to use. You may serve cold or warm on the lowest heat, stirring occasionally until warm