INGREDIENTS
- 50 g butter
- 1 onion, finely diced
- 400 g fresh peas, shelled, blanched
- 500 ml litre cream
- 25 g baby spinach, washed, dried well
- Sea salt and white pepper, to season
METHOD
Place a large saucepan over medium heat. Melt the butter. Add the onion, sauté until soft and translucent. Add the blanched peas and warm through.
Add the cream, bring the mixture to the boil. Add the baby spinach, cook until wilted. Remove from heat, blend in a food processor and pour the sauce through a fine strainer into a large jug. Season to taste, cover and keep warm.
