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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

½ cup water
or Vegetable Stock – see recipe in sauces and dressings
Dill Oil:
2 cups boiling water
1 cup fresh dill, blanched
2/3 cup canola oil
2 garlic cloves
2 cups English peas out of the pod – can be purchased at any market when in season –
usually in the winter
Sea salt to taste
Freshly ground pepper to taste


For Vegetable Stock, place all ingredients in large stockpot. Cover with water. Bring to boil. Reduce heat and simmer 1½ hours. Strain. Refrigerate. Reheat before serving.

For Dill Oil, place dill in boiling water for 30 seconds. Puree in blender with 2/3 cup canola oil and garlic cloves. Refrigerate overnight and then strain. Store in glass jar until ready to use.

Place peas in a bowl of ice. Bring 3 cups of water to a strong boil in a large pot. Season with salt and pepper. Add peas and cook about 7 to 10 minutes. Drain and place in ice to stop cooking. Puree peas in blender and add water or Vegetable Stock to make a smooth and creamy consistency. Strain. Season with salt and pepper. Heat over low heat and dot with Dill Oil. Serve and enjoy!

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