Chilled pea & chervil soup with crème fraîche

Shallots & streaky bacon

Chilled pea & chervil soup with crème fraîche

Chilled pea & chervil soup with crème fraîche

Serves 4
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 168 8%
  • Fat 8.2g 12%
  • Saturates 3.2g 16%
  • Sugars 7.6g 8%
  • Salt 0.31g 5%
  • Protein 9.9g 20%
  • Carbs 14.5g 6%
  • Fibre 6.8g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Elspeth Meston
Tap For Method

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
Tap For Method
Recipe From

Jamie Magazine

By Elspeth Meston
Tap For Ingredients

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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