5 ounces peas, shucked, blanched and peeled (approximately 1 pound in the pod)
1-ounce garlic puree
Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.