Pea and Mint Puree with Lemon
Ingredients
- 2 Tbs. unsalted butter
- 2 shallots, minced
- 3 cups (24 fl. oz./750 ml) chicken broth
- 3 cups (15 oz./470 g) shelled English peas
- 1⁄2 cup (3⁄4 oz./20 g) chopped mint, plus small leaves for garnish
- 1 Tbs. sour cream
- Grated zest of 1 lemon
- Kosher and freshly ground pepper
- Extra-virgin olive oil for drizzling
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