Young Pea Vegetables in Saffron Sherry

Blanch the peas and mangetout in salted water for about 2 min. Remove the skin from the onion, finely dice and sauté in butter until translucent. Deglaze with vegetable soup and whipping cream and cook until the sauce becomes creamy. Fold in saffron and sherry. Season to taste with salt and freshly ground pepper. Add the peas and sugar snap peas and continue to simmer on a low heat for a short while. Serve with baguette with a little butter.

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