Ingredients:
1/2 kg fresh or frozen spring peas
200 g whole baby onions peeled OR 1 cup of roughly chopped onion
2 teaspoons oil
1 tbs flour
1/2 cup cream
1 small bunch of italian parsley chopped
Salt and pepper to season
Method:
1. Bring a pot of water to a boil, and salt it well. Add the peas, and blanch for 2 minutes. Drain, and shock in ice water.
2. Meanwhile, sauté the onions in the oil on medium-low heat in a wide sauté pan. Season with salt and pepper, and sauté just until they are is soft and translucent.
3. Add the peas to the pan, and saute for another couple of minutes with very small amount of water. When tender, sprinkle with flour, add cream and heat through, allowing all excess water to evaporate if needed. Add parsley, salt and pepper to taste.
Note: Serve with meat as a side dish or with toasted baguette as light meal! Leeks can be used instead of onions.