Green-Pea Sauce

Name: Green-Pea Sauce
Total time: 45 min
Yield: 1 1/2 cups
Ingredients: 1 tablespoon unsalted butter; 1 leek, white part only, halved lengthwise, rinsed, sliced; 2 scallions, white part only, halved lengthwise, sliced; 1 sprig thyme; 3 cups homemade or low-sodium chicken stock, plus more for thinning sauce; Kosher salt to taste; 1 1/2 cups shelled fresh peas

By Molly O'Neill

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; The Raspberry Statement

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Ingredients

Yield:1½ cups

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

Ingredient Substitution Guide

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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).