Ingredients :
- 1/3 cup peas, fresh or frozen
- 1 handful snap peas, edges trimmed
- 1 handful snow peas, edges trimmed, thinly sliced into match stick sized thickness
- 3 slices of bacon
- 1 cup chicken broth
- 1/2 cup milk
- 2 tsp flour
- ground black pepper
Method :
- Get a bowl of ice water ready. Heat a pot of water, salted, to a boil. When boiling, add peas (if using fresh) and cook about 1 minute. Add snap peas and cook about 2 minutes until bright green. Then add sliced snow peas and cook another minute. Drain, and add to ice bath to cool.
- Meanwhile, heat chicken broth. I used a half chicken bouillon cube with 1 cup water. (use whole cube and 1.5 cups water if doubling recipe)
- Cook bacon in a pan until crispy, remove and place on paper towel.
- Add flour to bacon drippings in pan and whisk until toasted, about one minute.
- Whisk in chicken broth and milk and cook until reduced by one-third and thickened.
- Drain the peas from the ice bath and add to the sauce and cook through about 3-5 minutes. If using frozen peas, add them now.
- Transfer to serving plate and top with chopped bacon and ground black pepper.
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