Chilled Spring Pea Soup

1. 1

   In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes.

2. 2

   Transfer the bacon to a plate.

3. 3

   Pour off the fat in the pot.

4. 4

   In the same pot, heat the olive oil.

5. 5

   Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes.

6. 6

   Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper.

7. 7

   Simmer until the vegetables are very tender, about 15 minutes.

8. 8

   Discard the bacon and rosemary.

9. 9

   Using a slotted spoon, transfer the vegetables to a blender.

10. 10

    Meanwhile, bring a medium saucepan of salted water to a boil.

11. 11

    Add the sugar snaps and cook for 3 minutes.

12. 12

    Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain.

13. 13

    Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture.

14. 14

    Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.

15. 15

    In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil.

16. 16

    Simmer over low heat until slightly reduced, about 5 minutes.

17. 17

    Strain the garlic cream into a bowl and let cool.

18. 18

    Ladle the chilled pea soup into bowls and drizzle with the garlic cream.

19. 19

    Crumble the remaining 4 slices of bacon into each bowl and serve.

* Per serving · 4 servings · Values may vary.