Pea and lettuce puree with tarragon
This Pea and Lettuce Puree combines fresh lettuce, sweet peas, and aromatic tarragon for a vibrant and smooth vegetable dish. Cooked gently to preserve flavor, it can serve as an elegant side or a light soup.
Cook time 30 min
Prep time 15 min
Ingredients:
3 heads lettuce1/2 stick butter
1 tbsp lemon juice
1.50 tsp salt
1 package peas
4 onions
1 tsp tarragon (estragon)
2 tbsp water
This Pea and Lettuce Puree with Tarragon is a delightful and flavorful dish that combines the freshness of lettuce, the sweetness of peas, and the aromatic essence of tarragon. Whether you're looking for a sophisticated side dish or a unique vegetable puree, this recipe is sure to impress.
Instructions:
- Lettuce: Wash the lettuce thoroughly to remove any dirt. Tear the leaves into smaller, manageable pieces.
- Onions: Peel and chop the onions finely.
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and cook them until they become soft and translucent, about 5-7 minutes.
- Add the lettuce to the pot and stir well. Let the lettuce cook until it wilts down, stirring occasionally, for about 5 minutes.
- Add the peas to the pot with the lettuce and onions.
- Pour in the lemon juice, salt, and tarragon, then stir to combine evenly.
- Add 2 tablespoons of water to help with the steaming and blending process.
- Cover the pot and let the mixture cook for another 5-7 minutes until the peas are tender.
- Once the vegetables are cooked and tender, remove the pot from the heat.
- Use an immersion blender to purée the mixture until it reaches a smooth consistency. Alternatively, you can transfer the mixture to a countertop blender in batches to achieve the same result. If the purée is too thick, you can add a little more water, one tablespoon at a time, until you achieve the desired consistency.
- Taste the purée and adjust the seasoning as needed, adding more salt or lemon juice to taste.
- Serve the pea and lettuce purée warm as a side dish or as a soup course.
The smooth and vibrant Pea and Lettuce Puree with Tarragon is now ready to be served. Its balanced flavors and creamy texture make it a perfect accompaniment for a variety of main courses or as a delightful standalone dish. Enjoy the blend of garden-fresh ingredients and the subtle hint of tarragon.
Pea and lettuce puree with tarragon FAQ:
Cook the peas and lettuce for about 10-15 minutes total. First, wilt the lettuce for about 5 minutes, then add the peas and cook for another 5-7 minutes until the peas are tender.
Yes, you can use frozen peas in this recipe. Just add them directly to the pot with the other ingredients during the cooking process.
Store any leftover puree in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
If you don't have tarragon, you can substitute it with an equal amount of dill or parsley, though the flavor profile will change slightly.
The puree should be smooth and creamy. If it's too thick, you can add water one tablespoon at a time until you reach your desired consistency.
Tips:
- Ensure to thoroughly wash and dry the lettuce before cooking to remove any dirt or debris.
- Use fresh or high-quality frozen peas for the best flavor and color.
- Consider using a high-speed blender to achieve a silky smooth puree.
- Taste the puree before serving and adjust the seasoning if necessary.
- For added richness, you can swirl in a bit of extra butter or cream before serving.
Nutrition per serving
8 ServingsCalories 100kcal
Protein 2.91g
Carbohydrates 9g
Fiber 2.78g
Sugar 3.29g
Fat 6g
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