Ann Cary Randolph's Peas

1. 1

   If using fresh peas, shell.

2. 2

   If using frozen, rinse to defrost and drain well.

3. 3

   Melt butter in pot large enough to hold the peas and stock.

4. 4

   Stir in flour until well blended.

5. 5

   Let cook a little.

6. 6

   Stir in the stock slowly, and whisk to keep lumps from forming Stick cloves into peeled onion and add to pot along with peas.

7. 7

   Cook peas about 15 minutes at a simmer.

8. 8

   (Cook frozen peas about five minutes.)

9. 9

   Remove the onion; stir in the sugar.

10. 10

    Whisk the yolks with the water and briskly whisk in a few few spoons of hot stock.

11. 11

    Whisking constantly, pour the yolk mixture into the peas and cook over low heat.

12. 12

    Cook just below simmer, stirring.

13. 13

    When mixture thickens a little, remove; season with salt and serve.

14. 14

    Do not let mixture boil or it will curdle.

* Per serving · 4 servings · Values may vary.