1 (1-lb) bag thawed frozen peas
3/4 cup half & half or heavy cream
1/4 cup plus 2 tablespoons finely chopped fresh mint
1/4 cup finely chopped onion
2 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon black pepper
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. Pour through a fine-mesh sieve into a bowl, pressing on and discarding mint.
Cook onion in butter in 4- to 5-quart heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add cooked fresh or thawed frozen peas and cook, stirring, until heated through, 3 to 5 minutes. Stir in cream, salt, and pepper and briskly simmer, uncovered, stirring occasionally, until peas are well coated, about 1 minute. Stir in remaining 2 tablespoons mint and serve.
- Adapted from Gourmet Magazine
(LD)