Fresh or frozen peas and oniony chives combine beautifully in this creamy sauce. It's the perfect complement to salmon, sea scallops, or chicken--or try it tossed with pasta, some sautéed mushrooms, and crumbled bacon.
1 cup diced leeks (white and some pale green parts)
2 tablespoons unsalted butter or 1/4 cup heavy cream
In a medium saucepan, sauté the leeks in the olive oil over medium low heat, until they're tender and translucent, about 3-5 minutes.
Add the dissolved Fond de Poulet Gold® or a, increase the heat, and bring the liquid to a boil. Add the peas, reduce the heat so the liquid is at a simmer, and cook just until the peas are tender, 2-3 minutes.
Purée the sauce in a blender until smooth, working in batches if necessary.
Return the sauce to the pan, add the chives, and season to taste with salt and pepper. Finish the sauce by whisking in the butter or cream.
Try substituting up to 1/4 cup of chopped fresh mint for a great variation on this tasty sauce.