It's funny, I can't stand peas in their natural state--i.e., as little round green pellets (they are the only vegetable in the entire world that I just don't like at all), but I like them mashed in soups and sauces. I love split pea soup and I also love them in the following recipe:
Sweet Pea Cream
- 4 green onions, thinly sliced
- 3 garlic cloves, minced
- 2 cups peas (frozen is fine)
- 1 cup fat-free chicken broth
- 1/4 tsp salt
- 1/4 cup fat-free half and half
- 1 tbsp fresh dill, chopped
Heat large non-stick skillet over medium heat. Add onions and saute for 1 min. Add garlic and saute 30 sec. Add peas and saute 1 min, stirring frequently. Add broth and 1/4 tsp salt and bring to a simmer. Cook until peas are tender (about 4 min for fresh peas, less for frozen).
Transfer mixture to food processor and puree.
You can stain the mixture through sieve at this point and throw out the solids if you want a super smooth sauce. I don't mind my sauce a little chunky, so I never bother with this step.
Stir in half and half and dill. Serve over chicken or fish.
This makes four very generous servings at about 80 calories each.
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