Chilled Pea & Chervil Soup with Crème Fraîche

 

SERVES : 4
COOKS IN : 25 MINUTES
DIFFICULTY : NOT TOO TRICKY

INGREDIENTS

2 shallots
4 rashers of higher-welfare smoked streaky bacon
Olive oil
500 g frozen peas
700 ml organic chicken or vegetable stock
½ a bunch of fresh chervil
2 tablespoons crème fraîche
Extra virgin olive oil , optional

METHOD

1.Peel and roughly chop the shallots, then finely slice the bacon.
2.Place a large saucepan over a medium heat, add a drizzle of olive oil and fry the bacon for 4 minutes, or until golden and crispy.
3.Add the shallots and cook for 5 minutes, or until softened, then add the peas, stirring to coat everything in the bacon oil.
4.Pour in the stock, bring it to a simmer and let it bubble away for about 5 minutes.
5.Pick and add most of the chervil, then blitz with a stick blender until super-smooth. Season to taste and allow to cool.
6.Dividing between bowls, then serve with a dollop of crème fraîche, a drizzle of extra virgin olive oil (if using) and the remaining chervil scattered over.