Chilled pea & chervil soup with crème fraîche

Name: Chilled pea & chervil soup with crème fraîche
Total time: 25 min
Yield: 4
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

Shallots & streaky bacon

Serves 4

Cooks In25 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Alfresco Quick fixes Starters

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

Jamie Magazine

By Elspeth Meston

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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

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Jamie Magazine

By Elspeth Meston

Tap For Ingredients

Method

Peel and roughly chop the shallots, then finely slice the bacon.
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.
Add the shallots and cook for 5 minutes, or until softened, then add the peas, stirring to coat everything in the bacon oil.
Pour in the stock, bring it to a simmer and let it bubble away for about 5 minutes.
Pick and add most of the chervil, then blitz with a stick blender until super-smooth. Season to taste and allow to cool.
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.