Pea Stew with Pistachios and Lemon Confit
Serve with Salmon Fillets Poached in Olive Oil. If using frozen peas, skip step one.
- Servings: 4
Source: Martha Stewart Living, March 2005
- Coarse salt
- 3 cups shelled fresh peas (or thawed frozen peas)
- 1 1/4 cups homemade or low-sodium store-bought vegetable stock
- 1/4 cup mixed chopped fresh herbs, such as chives, flat-leaf parsley, basil, tarragon, chervil, and mint
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons finely chopped shallot
- 1 garlic clove, crushed
- 1 tablespoon Lemon Confit for Pea Stew
- 1 tablespoon shelled pistachios, toasted and coarsely chopped
- Freshly ground white pepper
- Juice of 1/2 lemon (or to taste)
Bring a large pot of water to a boil. Add 1 tablespoon salt and the peas. Cook peas until bright green and tender, about 3 minutes. Immediately transfer the peas with a slotted spoon to an ice-water bath; let cool. Drain well.
Blend 1 cup peas, 1/4 cup stock, and 2 tablespoons herbs in a blender until smooth. Blend in up to 1/4 cup more stock to thin to a pourable consistency.
Heat oil in a medium skillet over medium heat. Add shallot and garlic; cook, stirring, until shallot is translucent, about 5 minutes. Add remaining 2 cups peas, the confit, nuts, remaining 3/4 cup stock, the pea puree, and remaining 2 tablespoons herbs. Season with salt and pepper. Cook until heated through, about 5 minutes. Discard garlic. Stir in lemon juice.