-
1
In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes.
-
2
Transfer the bacon to a plate.
-
3
Pour off the fat in the pot.
-
4
In the same pot, heat the olive oil.
-
5
Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes.
-
6
Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper.
-
7
Simmer until the vegetables are very tender, about 15 minutes.
-
8
Discard the bacon and rosemary.
-
9
Using a slotted spoon, transfer the vegetables to a blender.
-
10
Meanwhile, bring a medium saucepan of salted water to a boil.
-
11
Add the sugar snaps and cook for 3 minutes.
-
12
Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain.
-
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
Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.
-
15
In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil.
-
16
Simmer over low heat until slightly reduced, about 5 minutes.
-
17
Strain the garlic cream into a bowl and let cool.
-
18
Ladle the chilled pea soup into bowls and drizzle with the garlic cream.
-
19
Crumble the remaining 4 slices of bacon into each bowl and serve.
