Peas and Spring Onions
|Chicken stock||1⁄2 Pint (300 Milliliter)|
|Peas||12 Ounce, frozen (175 Grams)|
|Butter||1⁄2 Ounce, mixed with flour (15 Grams)|
|Flour||1⁄2 Ounce (15 Grams)|
Trim the roots and outer leaves from the onions, wash them and remove the stems, leaving about 2cm (1 inch) of green on each bulb.
Put the onions in a saucepan with the stock and bring to simmering point.
Cook gently until they begin to soften then add the peas and cook until tender.
When the peas are cooked, crumble in the beurre manie and stir carefully so that the peas do not break up. Season to taste.