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Cold Pea and Chervil Soup with Créme Fraíche

September 09th, 2016 . By Gary Smith .Category : English Cuisine
recipe

course English Cuisine
cuisine Soup
servings 4
prep time 10 minutes
cook time 25 minutes
  • Ingredients
  • Instructions
  • Recipe Notes
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

  1. Start by chopping the peeled shallots and cut the bacon into slices.
  2. Add a pan to the stove and heat with a little oil, cook the bacon until crisp and golden.
  3. Then drop the shallots in and cook for a further 5 minutes, once they become soft drop in the peas and mix well.
  4. Add the stock and cook for 5 minutes.
  5. Put in the chervil and mix well.
  6. 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.
  7. Correct the seasoning and allow to cool.
  8. Add to the serving dishes and finish with a dollop of créme fraíche.

N/A

beans Chicken Olive Oil Soup

About Chef

Gary Smith

Gary Smith

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