Mushy Peas

1. 1

   Heat oil in a large saucepan set over medium-high heat. Add onion and cook till softened and beginning to color, about 5 minutes.

2. 2

   Add thawed peas and cream and cook about 5 minutes more or until piping hot. Put half the peas, the mint and the butter in a food processor or blender and pulse a few times. Return to pot and season with salt and pepper.

3. 3

   If you like your mushy peas a but runny add a bit more heavy cream or a few tablespoons of whole milk. Reheat if necessary. Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.