Minted Pea Sauce Recipe
- 1 1/2 cups chicken broth (12 fluid ounces)
- 2 1/4 cups frozen peas (about a 10-ounce package)
- 3/4 cup packed fresh mint leaves
- 2 tablespoons unsalted butter
- In a 3-quart saucepan bring broth to a boil. Add 2 cups peas, mint, and butter to broth and simmer, uncovered, 5 minutes, or until peas are tender. In a blender purée mixture until smooth (use caution when blending hot liquids) and pour through a fine sieve into cleaned pan. Add remaining 1/4 cup peas and simmer until peas are just tender, about 2 minutes. Season sauce with salt and pepper.
