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      Title: English Pea Hummus
 Categories: Dips, Spreads, Vegetables, Herbs
      Yield: 1-1/2 Cups
 
      2 c  Fresh shelled English peas
      1    Green garlic stalk; chopped
      1 cl Garlic; chopped
      2 tb Fresh mint leaves
      1 tb Fresh chervil leaves
      2 tb Lemon juice
      6 tb Extra virgin olive oil
    1/2 ts Salt
    1/4 ts Black pepper;
           - fresh ground,
           - more to taste
 
  In a large saucepan over high heat, bring 3 qt water and 1/2 cup
  kosher salt to a boil. Prepare an ice bath of 3 qt water and ice
  with 1/2 cup kosher salt stirred in until dissolved. Add the
  shelled English peas to the boiling water and cook until tender, 2
  to 4 minutes. When sweet and tender, immediately remove the peas
  from the boiling water with a slotted spoon and transfer to the ice
  bath to stop the cooking. Let sit until the peas are fully cooled,
  1 to 2 minutes, then drain.
  
  Combine blanched peas, green garlic, mint, chervil, lemon, olive
  oil, 1/2 ts salt, and pepper in a food processor and puree until
  smooth. Taste for seasoning and adjust as needed. Serve with
  crudités or crackers.
  
  Recipe by Steven Satterfield; Root to Leaf
  
  Recipe FROM: Epicurious, Apr 2015
  
  Formatted by: Dave Drum, Apr 17, 2015
  
  Uncle Dirty Dave's Archives
  
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