Stewed peas, spring onions, olives, thyme and cream


  • 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


  1. Cut the onions into 4, chop the stems. Cut the candied lemon into small cubes.

  2. 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.

  3. 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.

  4. When serving, add the cream.

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