We had beautiful sugar snap peas show up on our doorstep. We initially used them as a salad, which we paired with smoky blue cheese. The savory nature of the blue cheese sparked the idea of making a puree of snap peas and miso. The rich, buttery fermented nature married well with the sweet vegetal characteristics of the snap peas. We cooked the snap peas all the way and then pureed them with white miso. We strained the resulting puree and that was all. The taste is sweet and savory with an intense richness, yet no fat is added. We served the puree with crispy lamb belly, white peach pickles, young basil, and onion shards.
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