The perfect bright Spring flavor, the essence of the peas really shines through and provides a great backdrop for any type of protein.

Serving Size: 2-4

Ingredients

• 1/4 cup Minced Shallots — about 2 medium size
• 2 cloves of Garlic, minced
• 10 oz Frozen Peas
• 1 tbsp of Butter
• 1/3 cup Chicken Stock
• 1 tbsp Milk
• 1/4 cup Parmesan Cheese, shredded
• 1 tsp Lemon Zest
• 1 tbsp Lemon Juice
• Pinch of Kosher Salt

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Directions

1. Sauté shallots and garlic in butter over medium low heat for 5 minutes until light brown and slightly caramelized.
2. Add frozen peas and cook for 2–3 minutes.
3. Add the chicken stock and bring up to a simmer.
4. Remove from heat and add the milk and parmesan cheese and stir well.
5. While hot, put into blender or food processor and puree. Add lemon zest, lemon juice and salt to taste, blend again.
6. While hot, put into blender or food processor and puree. Add lemon zest, lemon juice and salt to taste, blend again.
7. Serve with Mombacho Cafe Pork Chops

Recipe Note

- A heavy bottomed saucepan works well for this recipe to prevent the butter from overheating and burning
- This dish can be prepared while the pork chops are cooking and resting