Sweet Pea

  • 4 cups frozen peas
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 2 cups sweet basil
  • Salt and pepper to taste

Defrost frozen peas and simmer in the chicken stock for 10 minutes. Allow to cool before puree. De-stem basil and add it to the pea stock mix and puree until smooth. Then run through china cap to remove chunks. Whisk cream in and season to taste. Prepare for service and hold in a squeeze bottle.