Creamed Peas with Mint

1. 1

   If using freshly shelled peas, cook in a 4- to 5-quart saucepan of boiling water (not salted), uncovered, until tender, 3 to 5 minutes, then drain in a colander.

2. 2

   Briskly simmer cream with 1/4 cup mint in a 1- to 1 1/2-quart heavy saucepan until slightly thickened and reduced to about 1/2 cup, 4 to 5 minutes.

3. 3

   Pour through a fine-mesh sieve into a bowl, pressing on and discarding mint.

4. 4

   Cook celery and onion in butter in 4- to 5-quart heavy saucepan over moderate heat, stirring, until softened, about 4 minutes.

5. 5

   Add cooked fresh or thawed frozen peas and cook, stirring, until heated through, 3 to 5 minutes.

6. 6

   Stir in cream, salt, and pepper and briskly simmer, uncovered, stirring occasionally, until peas are well coated, about 1 minute.

7. 7

   Stir in remaining 2 tablespoons mint and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.