Reduced cream sparked with fresh chervil combines with fresh green peas in this traditional dish.
1. Bring a large Pot of water to a boil. Stir in the sugar. Pour in the peas and cook, uncovered, at a gentle bubble for 10 to 12 minutes or until tender.
2. Meanwhile, combine the cream and chervil in a large saucepan and cook slowly until the cream is reduced to ½ cup. Drain the peas and add to the cream. Stir in the butter and season with salt and pepper.