To preserve their bright green color, the peas are shocked in an ice-water bath after boiling. You can skip this step if desired, but the puree will not have the same vibrancy. Frozen peas can be substituted for fresh; boil them for two minutes.

　　

Ingredients

Makes 1 1/2 cups

　　Coarse salt

　　4 cups shelled fresh garden peas (from about 4 pounds in pod)

　　1 tablespoon extra-virgin olive oil

　　

Step 1

Boil and shock Prepare an ice-water bath. Bring 2 quarts of water to a boil, then add 1 tablespoon salt and the peas. Boil until tender and bright green, about 5 minutes. Reserve 1/2 cup liquid; immediately plunge peas into the ice bath. Drain well.

　　

Step 2

Puree Transfer peas to a blender. While blending, add oil in a slow, steady stream through the feed tube, and puree until very smooth, adding reserved liquid as necessary for desired consistency, about 2 minutes. Season with salt.

　　

Step 3

Strain Pass puree through a fine sieve into a clean pot, pressing with a rubber spatula to extract as much puree as possible; discard solids. Return to stove and heat over medium just to heat through, stirring constantly, before serving.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.