Spring Pea Sauce

Preparation

1. Step 1

   Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.

   Step 2

   Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 teaspoon salt (or to taste). Serve warm.

2. Nutrition Information

   Step 3

   (Per Serving)

   Step 4

   Calories: 37

   Step 5

   Saturated Fat: 1.2g

   Step 6

   Unsaturated Fat: .6g

   Step 7

   Cholesterol: 5mg

   Step 8

   Carbohydrates: 3.5g

   Step 9

   Protein: 1.4g

   Step 10

   Sodium: 123mg

   Step 11

   Fiber: 1.2g