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Love gazpacho? Here's another beautiful chilled soup to enjoy on a hot summer's day – pea and chervil soup with crème fraîche. Bursting with flavour and so refreshing.

Chilled pea & chervil soup with crème fraîche

Shallots & streaky bacon

Love gazpacho? Here's another beautiful chilled soup to enjoy on a hot summer's day – pea and chervil soup with crème fraîche. Bursting with flavour and so refreshing.

25 mins
Not Too Tricky

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Elspeth Meston

Ingredients

2 shallots

4 rashers of higher-welfare smoked streaky bacon

olive oil

500g frozen peas

700ml organic chicken or vegetable stock

½ a bunch of fresh chervil

2 tablespoons crème fraîche

optional: extra virgin olive oil

Method

  1. Peel and roughly chop the shallots, then finely slice the bacon.
  2. Place a large saucepan over a medium heat, add a drizzle of olive oil and fry the bacon for 4 minutes, or until golden and crispy.
  3. Add the shallots and cook for 5 minutes, or until softened, then add the peas, stirring to coat everything in the bacon oil.
  4. Pour in the stock, bring it to a simmer and let it bubble away for about 5 minutes.
  5. Pick and add most of the chervil, then blitz with a stick blender until super-smooth. Season to taste and allow to cool.
  6. Dividing between bowls, then serve with a dollop of crème fraîche, a drizzle of extra virgin olive oil (if using) and the remaining chervil scattered over.

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