Pea Puree

pea puree 1

The delightful mess above is pea puree in a splash plating. Yes it’s meant to be plating element on which to place sexier apps or entrees like meat, fish and fowl. The flavor allows it to complement a wide range of dishes and the smooth, creamy texture provides a pleasing contrast to crispy or crunchy ingredients.

The bright green color adds a visual pop to a plate and the puree may be served warm or cold suitable for a wide range of dishes. Don’t forget it’s quick and easy to make.

seared scallop on pea puree 2 Print

Pea Puree

Green  peas pureed with onion, milk and seasonings

  • Author: Tim
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 cups 1x


  • 2 TBL minced onion
  • 1 TBL olive oil
  • 10 oz fresh or frozen peas
  • 1 tsp salt
  • 1 cup whole milk


  1. 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
  2. Strain the peas and reserve the milk
  3. Place the peas in a blender and add 1/4 cup of the reserved milk
  4. Blend on high speed until you have a smooth, but thick puree
  5. Thin with additional milk if necessary, but be careful adding a teaspoon at a time
  6. 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