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3/4 lb. peas, shelled
boiling water, as needed
1/2 small lettuce head
8 parsley stems
1/2 tsp. sugar
1 oz. butter
2 tbsp. dry white wine
butter, to taste
salt, to taste
Cook peas using enough boiling water to cover. Add lettuce, parsley and sugar; heat to simmering. Simmer for 5 minutes. Drain, reserving liquid. Add wine to reserved liquid; heat to boiling. Reduce to glaze. Remove lettuce and parsley stems from peas; discard. Place peas in blender or food processor; process until smooth. Strain through fine sieve. Stir in cooking liquid and butter; season with salt.
boiling water, as needed
1/2 small lettuce head
8 parsley stems
1/2 tsp. sugar
1 oz. butter
2 tbsp. dry white wine
butter, to taste
salt, to taste
Cook peas using enough boiling water to cover. Add lettuce, parsley and sugar; heat to simmering. Simmer for 5 minutes. Drain, reserving liquid. Add wine to reserved liquid; heat to boiling. Reduce to glaze. Remove lettuce and parsley stems from peas; discard. Place peas in blender or food processor; process until smooth. Strain through fine sieve. Stir in cooking liquid and butter; season with salt.
