1/2 cup of cream (if you are willing)
creme fraiche - or mild yogurt
pinch of saffron
fresh ground pepper
dash of cayenne pepper
- Soak the saffron in a 1/8 cup of warm water for 30 minutes while preparing the puree.
- Cut and peel the potato and cook until tender in ample water. Set aside.
- Trim the stems off of the snap peas. Add the snap peas to boiling water, for about 2 minutes. Poach until just soft, but still have their bright color. Strain the peas.
- Add peas, potato, 2 cups of potato water and chives (maybe 10 super long strands), juice of one small lemon, and the olive oil, into a food processor and blend.
- Add 1/2 c cream, Make this to the thickness you like by adding more/less cream or potato water. If you prefer, add chicken or vegetable broth, or pea water, to thin the puree.
- Salt, pepper, a little sugar if your peas don't happen to be a sweet variety and a dash of cayenne pepper
- When ingredients have blended well, pour through a sieve or strainer, smashing the mixture through the screen to get as much pea puree as possible. (If the pods are sweet and tender, and any strings and stems removed, one could use an immersion blender instead and skip the step of using the sieve or colander to strain the tough stuff)
- Stir and taste, correcting seasonings (more salt? more cream? more potato water? more lemon?)
- Mix 1/2 cup of creme fraiche with teaspoon of lemon, saffron strands and saffron water for topping.