Serves: 6
Total Calories: 193

2 tablespoons butter
2 cloves garlic chopped
2 1/2 cups fresh peas or frozen and thawed
2 cups pearl onions
2/3 cup chicken broth
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt or to taste
black pepper to taste
1 to 1 3/4 pound Bread Bowl

*If using frozen peas, drain them well once thawed, and reduce the amount of broth by 2 tablespoons.

1. Melt the butter in a large saucepan over medium heat. Add the garlic and sauté about 2 minutes or until golden.

2. Add the peas, onions, broth, and thyme, and bring to a boil. Reduce the heat to low, and simmer uncovered about 8 minutes or until the onions are tender. Add the salt.

3. Spoon the mixture into the into the bread bowl, sprinkle with pepper, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 193
Calories from Fat: 42

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Cheesy Garlic Bread
Bread Bowl Bruschetta
Creamed Corn Fritter Casserole
Three-Cheese Spinach Bake
Creamed Green Onions With Parmesan And Bacon
Eggplant and Tomato Custard
Fresh Peas With Thyme
Pesto Mushroom Saute
Boston Baked Bean Bowl
Chef Bruce Paton's Pancetta, Couscous 'N' Cheese