Cooking... Minted Pea Purée

Inspired by a dish from our dinner at Pop's on Friday, we made minted pea puree.  It was a little like baby food - ok a lot like baby food - but had good flavor.  To lower the calories and fat I left out the butter and only put in enough milk/cream to make it tasty.

Minted Pea Purée
*three 10-ounce packages frozen peas, thawed (we only had 2 bags and used them frozen)
*1/3 cup fresh mint leaves
*3 tablespoons half-and-half, or to taste (a mix of milk and heavy cream to taste)
*3 tablespoons unsalted butter, cut into bits (didn't use)

In a large saucepan combine the peas with 1/4 cup water and the mint leaves and boil the mixture, covered, for 4 minutes, or until the peas are tender. Drain the mixture well and in a food processor purée it with the half-and-half, the butter, and salt and pepper to taste. The purée may be made 1 day in advance, kept covered and chilled, and reheated.