Sheila prepared this Amuse Bouche for our annual Christmas Meal with Cathy and Nigel. It is very light but tasty, and so easy.

To finish she served it with a spoonful of VODKA GRANITA.  Extravagant perhaps but the perfect start to a celebratory meal with friends.

INGREDIENTS

500 g peas shelled, fresh or frozen
1 tablespoon of olive oil
8 mint leaves
salt and pepper

METHOD

Boil water in a saucepan, add the peas and salt. Cook for 15 minutes, they must be very tender. Pour half of the cooking water into a bowl and reserve in the refrigerator.

Drain the peas, and chill them in iced water

Blend two thirds of the peas by gradually adding the cooled water until you obtain a silky, it should not be too liquid mixture

Filter through a fine strainer. Season. Store in the refrigerator for two hours.

Divide the remaining whole peas into four cocktail glasses

Mix the iced peas with the mint

Pour into the glasses, and drizzle with olive oil. Serve well chilled.

Original Recipe Yves Camdeborde Simplement BISTROT