Pea Mushroom Ragout
(2 servings)
| Shell 400 grams of peas. |  |
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In a large pot mix two tablespoons of melted butter and one tablespoon of flour. |
| Deglaze with two cups of asparagus stock. |  |
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Add one cup of cream, the shelled peas and one teaspoon of tarragon, salt and pepper each and let it simmer for 10 minutes. |
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| Add one glass of drained mushrooms and heat them for about 5 minutes. |  |
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Serve the ragout together with a handful of roasted chicken breast slices. |