Minty spring pea puree
Ingredients
- 3 cups shelled spring peas (You could also use frozen!)
- 1 cup water
- 1-2 tablespoons brown sugar
- 1-2 tablespoons vinegar (wine, apple or sherry)
- 12 - 20 mint leaves
- Fresh chili pepper, to taste
- 1-2 cloves of garlic, minced
- 1-2 teaspoons cumin seeds, dry roasted and crushed
- Salt, to taste
- Olive oil (optional)
- Creme fraiche, to serve (optional)
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