Ingredients
3 tablespoons olive oil
3 tablespoons stone-ground whole-wheat flour
1/2 teaspoon dried thyme
2 1/2 cups light cream
Two 1-pound packages frozen peas with pearl onions, thawed
Preparation
Combine the oil and flour in a large saucepan over medium heat. Whisking constantly, cook for 1 minute. Add the thyme. Slowly whisk in the cream and bring to a boil. Stir in the vegetables, cover, and cook for 2 to 3 minutes to heat through.
