Jean-Geroges' Sweet Pea Puree with Jalapeños

By BobD

By roasting jalapeños before incorporating them into this silken puree, Jean-Georges Vongerichten gives the dish a subtle smokiness. Use sweet fresh peas if you can find them; frozen peas also work.

Ingredients

• 2 jalapeños
• 4 pounds fresh peas, shelled, or 4 cups (1 1/4 pounds) thawed frozen baby peas
• 1/4 cup water
• 1 tablespoon unsalted butter
• Salt

Details

Servings 8
Cooking time 25mins
Adapted from foodandwine.com

Preparation

Step 1

Roast the jalapeños directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a small bowl, cover with plastic wrap and let cool. Peel, seed and coarsely chop the jalapeños.

In a blender, puree the jalapeños with the peas and water. Transfer the puree to a medium saucepan.

Cook the puree over moderate heat, stirring occasionally, until piping hot, about 3 minutes. Stir in the butter, season with salt and serve.