Edible Omaha

Creamed Spring Peas

 

Photo by Janelle Shank
Photo by Janelle Shank

Yield: 4–6 servings

3 slices bacon, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
1½ cups chicken or vegetable broth
½ cup heavy cream
1 pound fresh spring peas, shucked and rinsed
3 teaspoons fresh thyme, chopped
½ teaspoon kosher salt
Fresh ground pepper, to taste

Place bacon in a large skillet over medium-high heat; cook until crisp. Remove bacon from skillet and drain all but 2 tablespoons of bacon grease from the skillet. Return skillet to stove top and add butter to bacon grease, whisking to combine. Whisk in flour until fully incorporated, about 1 minute. Whisk in broth and begin to add cream in a slow stream. Whisk constantly until the sauce is reduced by ⅓, approximately 5 to 10 minutes. Add the peas and stir to coat. Cook for 3 minutes, stirring frequently. Add reserved bacon, chopped thyme, salt and pepper and gently stir to combine.

Serve immediately.

Recipe developed for Edible Omaha by Julie Kolpin

 

 

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