Ingredients
- 600 g fresh shelled peas
- 1 bunch of spring onions
- 1 preserved lemon
- 50g butter
- 1 peeled garlic clove
- 1 bunch of thyme
- 1 slice of thick bacon
- 20 pitted olives
- 25 cl of chicken stock
- 50 g fresh cream
Preparation
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Cut the onions into 4, chop the stems. Cut the candied lemon into small cubes.
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In a frying pan, sweat the onions in the butter. Add the peas, the crushed garlic clove, the candied lemon, the stripped thyme and the bacon. Leave to cook for 5 to 6 minutes. Salt, pepper.
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Add the broth, add the sliced olives and the chopped onion stalks. Leave to simmer for ten minutes, until the juice has reduced by half.
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When serving, add the cream.
