Reduced cream sparked with fresh chervil combines with fresh green peas in this traditional dish.
2 tablespoons sugar
2 pounds peas, shelled
1 cup heavy cream
1 tablespoon chopped fresh chervil
2 tablespoons butter
Salt and freshly ground black pepper
1. Bring a large pot of water to a boil. Stir in the sugar. Pour in the peas and cook, uncovered, at a gentle bubble for 10 to 12 minutes or until tender.
2. Meanwhile, combine the cream and chervil in a large saucepan and cook slowly until the cream is reduced to 1/2 cup. Drain the peas and add to the cream. Stir in the butter and season with salt and pepper.