Active Time

　　20 minutes

　　Total Time

　　30 minutes

　　If you make this recipe with fresh peas, keep in mind that it will take about 30 minutes to shell them.

　　

Ingredients

Makes 6 side-dish servings

　　1 (1-lb) bag thawed frozen peas or 1 lb shelled fresh green peas (3 1/2 lb in pods)

　　3/4 cup heavy cream

　　1/4 cup plus 2 tablespoons finely chopped fresh mint

　　2 tablespoons finely chopped celery

　　2 tablespoons finely chopped onion

　　2 tablespoons unsalted butter

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　

Step 1

If using freshly shelled peas, cook in a 4- to 5-quart saucepan of boiling water (not salted), uncovered, until tender, 3 to 5 minutes, then drain in a colander.

　　

Step 2

Briskly simmer cream with 1/4 cup mint in a 1- to 1 1/2-quart heavy saucepan until slightly thickened and reduced to about 1/2 cup, 4 to 5 minutes. Pour through a fine-mesh sieve into a bowl, pressing on and discarding mint.

　　

Step 3

Cook celery and onion in butter in 4- to 5-quart heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add cooked fresh or thawed frozen peas and cook, stirring, until heated through, 3 to 5 minutes. Stir in cream, salt, and pepper and briskly simmer, uncovered, stirring occasionally, until peas are well coated, about 1 minute. Stir in remaining 2 tablespoons mint and salt to taste.