In the season, young green peas cook very quickly. It is enough to boil it for several minutes in boiling water until soft, add a slice of oil, season with black pepper, maybe a little mash with a fork and serve on the table as a side dish to fish or meat. But even with this simple recipe, there are variations. Peas bourgeois is obtained if cook peas with a bunch of parsley, drain the water and add raw yolk and a little sugar to the hot vegetable pan. Per 100 grams peas take one chicken yolk. Oily green peas served on toasts - fried slices of bread, are prepared using a sauce of flour and butter, a little sugar and nutmeg. Young peas are often stewed with bacon and onions. In Italian cuisine, fresh green peas are almost an essential ingredient in spring-style Primavera dishes, and they are also placed in risotto, which is sprinkled with fresh chopped mint and sprinkled with lemon juice before serving. For picnics, and lungs Snacks can be cheese, such as feta, chopped mint and plenty of olive oil. In Spain, tortillas with young peas and other seasonal vegetables are popular in the summer. Pea soup seasoned with cream, sour cream or kefir is also good in heat. To cook it, take 1 bunch of green onions, 1 medium potato, diced, 1 minced clove of garlic, 1 liter of vegetable or chicken broth and 250 g of peeled young peas. Also prepare 4 tablespoons of chopped fresh mint, a large pinch of brown sugar and 1 tablespoon of fresh lemon juice. Potatoes and garlic are boiled in the broth. 3 tablespoons of peas are blanched for garnish - boiled in boiling water for 2-3 minutes, drained with boiling water and put in a bowl of cold water. The rest of the peas are put in soup five minutes before being cooked. Remove the pan from the heat and add mint, sugar and lemon juice. Cool and mashed with a blender. Put about 100 ml of kefir, cream or sour cream and season with salt and freshly ground pepper. Serve chilled, not forgetting to decorate with blanched peas.