You may also like
Categories:Viewed: 42 - Published at: 5 years ago
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
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.
