adapted from Real Food by Nigel Slater
Serves 2 to 3
1 head of garlic
1 tablespoon olive oil
400 g frozen peas
30 g butter
4 tablespoons freshly grated Parmesan
400 ml vegetable or chicken stock, heated
250 ml heavy cream, or to taste
Preheat the oven to 200°C. Cut the top off the head of garlic. Cut out a square of tin foil, large enough to make a baggy parcel around the garlic. Sit the garlic in the middle of the foil and drizzle with the olive oil. Make a loose parcel around the garlic, sealing the edges of the foil. Roast for about 1 hour, until soft.
Putting it all together
Cook the peas in boiling salted water as usual. Drain and tip into a food processor or blender, then squeeze in the soft cooked cloves of garlic. Add the butter and Parmesan and half of the stock. Process to a creamy purée. Pour the mixture into a saucepan and add the remaining stock. Check the flavour and add cream to taste. Pour back into a saucepan and reheat gently. Season to taste with salt and pepper and serve.
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