Our creamed peas are easy to make, and you won’t need to thicken the sauce with flour! Shallots, cream, and seasonings make these creamed peas the BEST!
Melt 2 tablespoons of butter in a medium saucepan and set it over medium heat.
When the butter is sizzling, add the shallots and cook for 2 to 3 minutes, or until softened.
Add the chicken stock and reduce the heat to medium-low; cook for about 2 to 3 minutes, until reduced by about half.
Add the heavy cream and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 7 to 10 minutes, or until reduced by about half and thickened. Taste and add salt and pepper, as needed.
Add the cooked peas and the remaining butter and continue cooking for 1 to 2 minutes, until hot.
Serve on a bed of lettuce or pea shoots, if desired.