Peas, Creamed w Mint Serves 6

Cook fresh peas 3-5 min, then drain. Briskly simmer cream w 1/4 c mint in 1-1.5 quart saucepan until slightly thickened and reduced to about 1/2 c, 4-5 min. Pour through a fine mesh sieve into a bowl, pressing on and discarding mint. Cook celery and onion in butter in 4-5 qt heavy saucepan over moderate heat, stirring until softened, 4 min. Add peas and cook, stirring, until heated through, 3-5 min. Stir in cream, salt and pepper and briskly simmer, uncovered, stirring occasionally, until peas are well coated, 1 min. Stir in remaining 2T mint and salt.

Peas 1 lb fresh (3.5 lb in pod) or thawed frozen
Heavy Cream 0.75 c
Mint 0.25 c plus 2T finely chopped fresh
Celery 2 T finely chopped
Onion 2 T finely chopped
Butter 2
T unsalted