8 cucumbers
3 tbsp. butter
Salt & pepper
3 c. peas
1/2 c. stock
1 tbsp. parsley, chopped
1 tsp. chives, chopped

Peel cucumbers and cut them in chunks 1 1/2 inches longer. In a heavy skillet, over high heat, melt 3 tablespoons butter. Add cucumbers, season with pepper and salt; saute for 5 minutes. Reduce heat to medium, then add peas and stock and continue cooking another 5 minutes for frozen peas, or 8 minutes for fresh. When cucumbers have a glassy look, remove from heat, sprinkle with parsley and chives and transfer to a heated serving dish.