which should yield 1−1/2 cups fresh peas
1/2 onion, diced
3 cups water
salt and pepper to taste
2 tablespoons extra virgin olive oil
juice of one lemon
Shuck peas and reserve the pods. Bring 3 cups of salted water to a boil and cook peas for 1 minute. Strain peas, reserving water and place peas in ice water.
In a two quart sauce pan, melt 1 tablespoon butter and gently cook onion until translucent. Add the pods, pea cooking liquid and salt and pepper. Simmer for two minutes. Strain liquid into a blender. Add cooked peas and puree. Add 1 tablespoon butter and 2 tablespoons olive oil, salt, pepper and lemon juice and blend. Serve immediately, or chill and reheat when ready to serve.
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