Nov 28, 2006
Fresh Pea Soup
- 1/4 lb bacon, diced
- 2 shallots, minced
- 1 lb peas in pods, shelled
- 3 tbsp dry white wine
- 5 cups chicken stock
- 1/2 cup heavy cream
- sea salt and cracked pepper
- Fry half the bacon with the shallots until just crispy.
- Add the peas and cook for 3 minutes.
- Add the wine and reduce.
- Stir in the stock and bring to a boil. Season with sea salt and cracked pepper.
- Pour into the food processor and puree until smooth.
- Fry the the remaining bacon until crisp and then drain on paper towel.
- Return to the pot and stir in the cream. Heat but do not bring to a boil.
- Check the seasoning. Serve with the bacon bits on top.
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