Pea Sauce with Fresh Mint

Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or roasted lamb chops, or flaky white fish.

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  1 Tbs. plus 1 tsp. extra-virgin olive oil
  
  


• 
  
  1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
  
  


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  1-1/4 cups lower-salt chicken broth
  
  


• 
  
  2 cups fresh or frozen peas
  
  


• 
  
  1/2 cup fresh mint leaves
  
  


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  Kosher salt
  
  

Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.


Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.


Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)