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Cold Pea and Chervil Soup with Créme Fraíche
September 09th, 2016
.
By
Gary Smith
.
Category :
English Cuisine
course
English Cuisine
cuisine
Soup
servings
4
prep time
10 minutes
cook time
25 minutes
Ingredients
Instructions
Recipe Notes
2
tbs
créme fraíche
2
shallots
1/2
lb
frozen peas
1/2
bunch
fresh chervil
4
rashers streaky bacon
3
cups
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.
N/A
beans
Chicken
Olive Oil
Soup
About Chef
Gary Smith
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