Pea Sauce with Fresh Mint

By debrcovey

Ingredients

• 1 Tbs. plus 1 tsp. extra-virgin olive oil
• 1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
• 1 1/4 cups lower-salt chicken broth
• 2 cups fresh or frozen peas
• 1/2 cup fresh mint leaves
• Kosher salt

Preparation

Step 1

Heat 1 Tbs. of the oil in 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.

Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and puree until smooth.

Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)