Ingredients
- 1 tablespoon unsalted butter
- 1 leek, white part only, halved lengthwise, rinsed, sliced
- 2 scallions, white part only, halved lengthwise, sliced
- 1 sprig thyme
- 3 cups homemade or low-sodium chicken stock, plus more for thinning sauce
- Kosher salt to taste
- 1 ½ cups shelled fresh peas
- Nutritional Information
Nutritional analysis per serving (12 servings)
35 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 2 milligrams cholesterol; 165 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 1/2 cups
Preparation
- Melt the butter in a medium saucepan over medium heat. Add the leek and scallions and cook, stirring occasionally, until translucent, about 6 minutes. Add the thyme and 3 cups of chicken stock, and bring to a boil. Reduce the heat and simmer, uncovered, until the stock is thick and reduced by half, about 20 minutes. Season to taste with salt.
- Add the peas, bring the stock back to a simmer, and cook until tender but still bright green, about 4 minutes.
- Remove the thyme. Working in small batches, puree the mixture in a blender or food processor. Pass the pureed pea mixture through a fine-mesh strainer into a bowl set over ice. Thin the sauce with chicken stock, 1 tablespoon at a time, until the sauce is just thicker than heavy cream. Stir it over ice until it is cool, about 5 minutes. Remove from the ice. Set aside until ready to use. Serve with sturgeon and spring vegetables (see above).
45 minutes
Dining and Cooking