• 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 2 shallots, finely chopped
  • 4 cups frozen peas, defrosted, divided
  • 1 cup chicken stock
  • 1/4 cup fresh mint, chopped
  • 1 tablespoon butter
  • Salt and ground black pepper

Place a medium skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the shallots to the pan and cook until tender, 2-3 minutes.

While the shallots are cooking, puree half of the peas with the chicken stock in a food processor.

When the shallots are cooked, add both the pureed and whole peas to the skillet and cook to heat through, 2-3 minutes. Just before serving, stir in the mint, butter some salt and pepper. Serve warm.