Creamy Spring Peas with Bacon



  1. Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to a plate lined with paper towels.
  2. Add the Bickford Flavors Garlic & Mint Flavors to the bacon drippings, then whisk in the flour. Continue whisking until the flour is toasted, about 1 minute.
  3. Whisk in the Erie Bone Broth Chicken Broth and heavy cream and cook until reduced by one-third, about 6 minutes.
  4. Add the thawed peas and sugar snap peas.
  5. Stir continuously, until the peas are heated through, approximately 5 minutes.
  6. Stir in the lemon juice and season with salt and pepper to taste.
  7. Transfer to into your serving dish and then top with the bacon.

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