INGREDIENTS
1 tbsp
extra-virgin olive oil
1 tbsp
butter
12 oz
sugar snap peas, trimmed
1/2 tsp
salt
Freshly ground black pepper
16 oz
(about 3 cups) frozen green peas, thawed
6 oz
bacon
2 tbsp
all-purpose flour
1 3/4 cups
chicken broth
1/4 cup
heavy cream
Squeeze of fresh lemon juice
2
to 3 teaspoons minced fresh mint leaves