Return to Content

Green Peas in Cream

Green Peas in Cream
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4

Reduced cream sparked with fresh chervil combines with fresh green peas in this traditional dish.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Friday, March 18th, 2011

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111