CHILLED PEA SOUP WITH APPLEWOOD SMOKED BACON
1 whole small vidalia onion, minced
¾ cup small dice celery
2 tablespoon minced garlic
1 teaspoon lemon thyme
1 teaspoon ground black pepper
4 tablespoon chopped flat leaf Italian parsley
4 unshelled English peas
½ cup heavy cream
¼ cup dry white wine
10 slices applewood smoked bacon
INSTRUCTIONS:
- Chop all bacon but 4 slices, reserve whole slices.
- Place chopped bacon in a saucepan with Vidalia onion, celery and garlic. saute until tender on medium heat.
- Add the wine and the heavy cream. Add the vegetable stockand the peas and black pepper.
- Bring to a light boil, add the parsley and thyme. Simmer for 15 minutes. In a blender, process in several batches and place in a container for chilling. Continue until all soup in blended smooth. Season with sea salt. Place in refrigerator.
- For the rest of the bacon, cook in the oven at 375 for 5-6 minutes or until crisp.
- Pat off excess grease and chop bacon.
- Divide chilled pea soup into bowls and add a drizzle of favorite extra virgin olive oil, chives and the chopped bacon.
© 2008 Denise Appel. Permission must be given by Denise Appel to reproduce.
