Ingredients
- 2 eschalots, finely sliced
- 2 cloves garlic, minced
- 75g unsalted butter
- 1 cup chicken stock
- 2 cups frozen peas
- 2 tsp cider vinegar
- ¼ bunch mint, finely chopped
- salt flakes and freshly-milled black pepper
Instructions
1 Set a medium saucepan over a moderate heat and sauté the eschalots and garlic in butter for 4 minutes, until well-softened. Add the stock and bring to a boil.
2 Mix in the peas and cook for 5 minutes, until softened, then add the vinegar and mint and simmer for 1 more minutes. Transfer to a food processor and pulse until coarsely crushed. Season with salt and pepper then serve.