Purée Saint-Germain (Puréed Peas)

This is the purée version of Petits pois à la française.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 tsp. salt
  • 1 lb. shelled fresh peas
  • 1 cup Bibb lettuce leaves, minced
  • 1 Tbsp. fresh parsley, minced
  • 4 Tbsp. butter, diced and at room temperature
  • 1 tsp. black ground black pepper


  • Fill a large saucepan with water and bring to a boil over high heat. Add salt and pour in the fresh peas.
  • Add the lettuce leaves and parsley. Cook for 7 minutes.
  • Put a strainer over a large bowl. Pour the contents of the saucepan into the strainer. Put the peas, lettuce, and parsley into a blender and process for 30 seconds. Put the cooking liquid back into the saucepan, bring to a boil over high heat, and reduce up to the point where its depth is 1".
  • In a medium serving bowl, pour the puréed peas and slowly add the cubes of butter, stirring well with a wooden spoon. Season with pepper, and add the reduced cooking liquid to the peas, tablespoon by tablespoon, stirring. Stop when the purée is smooth and thick.
  • Serve immediately.