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Chilled pea & chervil soup with crème fraîche
Chilled pea & chervil soup with crème fraîche
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Total Time:
25 minutes
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
Instructions:
  • Peel and roughly chop the shallots. Finely slice the bacon. In a large saucepan over medium heat, fry the bacon in olive oil for 4 minutes until crispy. Add shallots and cook for 5 minutes until softened. Stir in peas to coat in bacon oil. Pour in stock and simmer for about 5 minutes. Blend most of the chervil until smooth. Season, cool, and divide into bowls. Serve with crème fraîche, a drizzle of olive oil, and remaining chervil.

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