One 16-ounce bag frozen baby peas

1/4 cup olive oil

3/4 teaspoon salt, plus more to taste

1/4 cup microgreens or any small leafy green or herb, for garnish, optional

 

Bring 2 cups of water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes.

 

Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes.

 

With the machine running, slowly drizzle in the olive oil to emulsify.

 

Mix in the salt; taste and season with more salt if desired.

 

Transfer to bowls and garnish with microgreens if using.

 

Note: We sprinkled sunflower seeds on top and used cilantro as a garnish. Linda also liked hers with a little Greek Yogurt stirred in.

 

Recipe courtesy of Daphne Brogdon