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1
Heat a large soup pot over medium-high heat with the EVOO.
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2
Add the bacon and cook until crisp, about 3 to 4 minutes.
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3
Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel.
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4
Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce.
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5
Cook, stirring frequently, for 4 to 5 minutes, or until the onions are tender.
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6
Add the frozen peas and continue to cook until the peas are defrosted and heated through, 2 to 3 minutes.
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7
Transfer the onions and peas to a blender or food processor with 1/2 cup of the chicken stock and puree until smooth.
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8
Add the pureed peas back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream, bring up to a simmer, and cook for about 8 to 10 minutes.
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9
While the soup is simmering, toast the baguette slices until golden brown in the broiler or toaster oven.
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10
In a bowl, mix the Parmigiano with the reserved crispy bacon and the parsley.
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11
Once the toast is nice and golden, sprinkle the baconParmigiano mixture over the bread and return to the broiler or toaster oven to melt and lightly brown the cheese.
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12
To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls.
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13
Float 2 Parmigiano toasts on top of each soup bowl and serve immediately.
