Green-Pea Sauce
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon unsalted butter
- 1leek, white part only, halved lengthwise, rinsed, sliced
- 2scallions, white part only, halved lengthwise, sliced
- 1sprig thyme
- 3cups homemade or low-sodium chicken stock, plus more for thinning sauce
- Kosher salt to taste
- 1½cups shelled fresh peas
Nutritional analysis per serving (3 servings)
153 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 9 grams protein; 831 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a medium saucepan over medium heat. Add the leek and scallions and cook, stirring occasionally, until translucent, about 6 minutes. Add the thyme and 3 cups of chicken stock, and bring to a boil. Reduce the heat and simmer, uncovered, until the stock is thick and reduced by half, about 20 minutes. Season to taste with salt.
- Step 2
Add the peas, bring the stock back to a simmer, and cook until tender but still bright green, about 4 minutes.
- Step 3
Remove the thyme. Working in small batches, puree the mixture in a blender or food processor. Pass the pureed pea mixture through a fine-mesh strainer into a bowl set over ice. Thin the sauce with chicken stock, 1 tablespoon at a time, until the sauce is just thicker than heavy cream. Stir it over ice until it is cool, about 5 minutes. Remove from the ice. Set aside until ready to use. Serve with sturgeon and spring vegetables (see above).
Private Notes
Comments
This was a simple to make and delicious sauce. We are it with bacalao ravioli. Very tasty. Easy to combine with white fish cooked any way.