Cold Pea and Chervil Soup with Créme Fraíche
2tbs
créme fraíche
2
shallots
1/2lb
frozen peas
1/2bunch
fresh chervil
4
rashers streaky bacon
3cups
chicken or vegetable stock
Olive oil for cooking
Steps
- Start by chopping the peeled shallots and cut the bacon into slices.
- Add a pan to the stove and heat with a little oil, cook the bacon until crisp and golden.
- Then drop the shallots in and cook for a further 5 minutes, once they become soft drop in the peas and mix well.
- Add the stock and cook for 5 minutes.
- Put in the chervil and mix well.
- Using a stick blender cream the soup and season, if you do not have a stick blender, use a blender and pulse until creamy smooth.
- Correct the seasoning and allow to cool.
- Add to the serving dishes and finish with a dollop of créme fraíche.
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