50 g butter
25 g sugar
1.5 kg cooked peas
100 ml stock
225 ml soured cream
1. Melt 50 g butter in a pan, add 25 g sugar and 1.5 kg cooked peas and chopped parsley.
2. Moisten with 100 ml stock and simmer to reduce the liquor; finish with 225 ml soured cream.
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