3 slices thick cut bacon, diced big (buy good bacon for this)
1 medium yellow onion, diced
1 leek, trimmed and cleaned (If you aren't sure how to clean and trim leeks, here’s a simple how to via Dani Spies https://www.youtube.com/watch?v=njMtD7Hnlb8 )
5 cups low or salt free Chicken Broth
1 solid fresh sprig of Rosemary
1/4 cup whole Italian parsley leaves
Kosher Salt and White Pepper
12 ounces frozen fresh peas
4 ounces fresh whole Sugar Snap peas, thinly sliced
4 ounces shelled fresh Fava Beans (I found Fava beans shelled and ready to go in my produce section. Double up on Sugar Snap peas if unable to have Fava)
1 teaspoon fresh minced Mint
1 cup Heavy Cream
1 garlic clove, finely minced
“Sriracha” brand chile sauce (may be omitted if too spicy)
- In your favorite soup pot, begin to brown and render your bacon. Cook until crisp or desired doneness. Remove the bacon and let blot on towels, and pour off all but 1 tablespoon excess bacon fat from the pot. We’re going to cook the onions in this bit of deliciousness.
- Add the chopped onions and leeks to the pot, and begin sautéing. Do not brown or “caramelize”.. cook until tender and transparent. Add back to the pot half of your cooked bacon, the whole fresh rosemary stem, and chicken stock. Slowly bring to a simmer, and cook about 15 minutes or until the onions are tender.
- While all that is going on with the onions, bring a medium pot of salted water to a boil, and add your peas/sugar snaps/fava beans and parsley. The idea is to cook a bit, and bring out the bright green color; So.. around 2-3 minutes. Drain and puree in a blender or food processor until smooth with the fresh chopped mint. (peas and mint are a classic combo.)
- Remove the whole rosemary from the soup pot, and discard. With a slotted spoon, scoop out the cooked onion and bacon from the stock, and add to the blender with the pureed peas. Excess dripping in the puree will help loosen up the mixture... so don’t worry about draining off extra stock. Blend the pea puree, bacon and onions together until as smooth as you can. I’m a fan of texture.... so not mad at having a bit of “chew” to my chilled soup.
- Pour the puree into a clean bowl, add the stock from the soup pot, mix everything well. Season with salt and white pepper to taste, and start to cool down. You can either place the bowl over an other bowl filled with ice, or let cool down on it’s own and place in the refrigerator to chill.
- In a small sauce pan heat the heavy whipping cream and fresh minced garlic to a low simmer. Add a pinch of salt and white pepper to flavor lightly (remember your pea soup is also seasoned). Let cool down, and refrigerate.
- NOW, after all the cooking, pureeing, and chilling, you’re ready to serve up this delicious chilled soup. Ladle the pea soup into bowl, drizzle around the garlic cream, followed up with the chile sauce. Garnish with a piece or three (“odd” numbers in food presentation .. no “even” please) of the cooked bacon. It’s your time to be creative, so let’s have it!! ... and ENJOY!