Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, enlist pea puree with brie cheese. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Enlist pea puree with brie cheese Delicious and Vegetarian. See recipes for Enlist pea puree with brie cheese too. Method Place all ingredients into a small saucepan and cook for a few minutes until the cream is just hot and the peas are bright green.
Enlist pea puree with brie cheese is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Enlist pea puree with brie cheese is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have enlist pea puree with brie cheese using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Enlist pea puree with brie cheese:
- Prepare 1 large bagett
- Make ready 1 bag of English Peas
- Prepare 1 wheel of Brie
- Get salt n pepper
- Make ready 1 can drained chick peas
- Make ready 2 tbsp EVOO
- Get 1 juice of a lemon
- Take 4 clove garlic
Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency. With processor running drizzle in enough olive oil to turn the mixture into a slightly chunky puree. To make sage brown butter, simply melt butter in a skillet over med-low heat, toss in some.
Instructions to make Enlist pea puree with brie cheese:
- Peas chickpeas and lemon juice salt pepper and olive oil into the food processor till blended.
- Slice and bake off the bagett bread till its crostini
- Rub the cloves of garlic onto the crostini and then spread the pea mixture onto it.
- Slice the Brie thin and then add a piece to each one..
Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup to taste with salt and pepper. Heat the olive oil in a large skillet over medium heat.
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