12 SERVINGS
Peppery watercress adds a little punch as well as bright green color to mild peas, for a lovely vegetable puree that goes with just about anything. Note that there is no need to defrost the peas before cooking.
2 bags (1 pound each) frozen baby sweet peas
5 large shallots, sliced
3 cups packed watercress with tough stems removed, about 1½ large bunches
6 tablespoons unsalted butter
1 teaspoon sugar
Salt and freshly ground pepper
1. Bring a large saucepan of salted water to a boil over high heat. Add the peas and shallots; cook for 4 minutes, or until tender. Add the watercress, pushing it beneath the water. Cook for 1 minute longer; drain.
2. Puree the vegetables with the butter in a food processor, in batches if necessary, or pass through the fine blade of a food mill. Season with the sugar and salt and pepper to taste. (The puree can be made to this point up to a day in advance. Refrigerate in a covered container.)
3. Shortly before serving, reheat in a heavy medium saucepan over moderately high heat or in a microwave oven.