Minted Pea Puree

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Aida Mollenkamp


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1 pound (about 3 cups) shelled English peas (or frozen baby peas)

1 1/2 cups low-sodium vegetable broth, chicken broth, or water

1/2 cup packed fresh mint leaves

2 teaspoons kosher salt

2 tablespoons freshly squeezed lemon juice

4 to 5 tablespoons olive oil

Zest of 1 lemon

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