Pea, Edamame, and Apple Puree
Makes 38 ounces.
- 1/2 pound frozen peas
- 1/2 pound frozen edamame (soybeans)
- 2 apples
- 8 ounces apple juice
Fill a 4-quart pot halfway with water. Bring to a rolling boil over high heat.
While water is coming to a boil get your “green veggie shocking station” ready. You’ll need:
- Large bowl filled with ice and cold water. You want as much ice as possible.
Peel the apples and then remove the seeds and stems with a melon baller. Cut in half and then cut each half into sixths.
Pour the peas and edamame into the colander. Run cool water over them to get rid of any ice crystals (which will allow the boiling water to come back to a boil faster).
Pour the peas, edamame, and apple into the colander. Run cold water over them and pour them into the ice bath. Allow to chill for 3 minutes. Pour back into the colander and pick out any remaining ice.
Pour mix in the blender and add the apple juice. Puree until smooth.
Pour into two ice cube trays.
Wrap and freeze.
From Baby Love by Norah O’Donnell and Chef Geoff Tracy. Copyright © 2010 by the author and reprinted by permission of St. Martin’s Griffin.