Ingredients:
1 (150 g) jars baby cocktail onions
50 g unsalted butter
1 tablespoon plain flour
125 ml chicken stock
1 teaspoon caster sugar
500 g fresh peas or 500 g frozen peas
1 tablespoon chervil, chopped
Directions:
Drain onion, and rinse under cold water and pat dry.
Melt butter in a pan over medium heat and add onion and cook, stirring for 1 minute.
Add flour and cook for 1 minute without allowing it to colour.
Add stock and sugar and peas and cook, stirring for a further 2-3 minutes or until thickened.
Just before serving, stir through the chervil.
Servings: 6
Time preparation: 10 min.
Time total: 15 min.