No ads. No life stories. Just recipes.

Green Pea Puree



  1. Peel potato, carrots, and onions and slice thinly.
  2. Combine with celery and asparagus, cover with water in a saucepan, boil until soft (10 -15 minutes), and drain.
  3. Meanwhile, cook peas until tender in chicken stock with tarragon.
  4. Place 3 large spoonfuls of vegetables in blender and add 1 1/2 cups of stock. Liquify, and repeat until all vegetables and stock are blended.
  5. Puree may be frozen for later use. To make soup, add 1 cup of puree to 2 cups milk, salt, and pepper, heating gently.

Makes 10 cups.

Attribution: Green Pea Puree by John D. Perkins, Hamilton, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.