Chilled pea & chervil soup with crème fraîche

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

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.

Source: Jamie Oliver