![Chilled Spring Pea Soup](https://cdn.statically.io/img/www.foodandwine.com/thmb/P24Qe5RX1sv2BhP0TF3Eqck0fwg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200807xl-chilled-spring-pea-soup-2000-84c33cbf00594576b3693579ac09120a.jpg)
The recipe appears in the Café Boulud Cookbook (Scribner).
Ingredients
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8 slices of bacon
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1 tablespoon extra-virgin olive oil
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2 celery ribs, thinly sliced
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1 onion, thinly sliced
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1 leek, white and tender green parts only, thinly sliced
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5 cups chicken stock or low-sodium broth
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2 (4-inch) rosemary sprigs
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Kosher salt
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1/2 pound sugar snap peas, thinly sliced
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2 (10-ounce) boxes frozen baby peas
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1/4 cup flat-leaf parsley leaves
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1 cup heavy cream
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1 garlic clove, minced
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Freshly ground white pepper
Directions
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In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
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In the same pot, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.
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Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain. 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. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.
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In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.
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Ladle the chilled pea soup into bowls and drizzle with the garlic cream. Crumble the remaining 4 slices of bacon into each bowl and serve.
Make ahead
The soup and cream can be refrigerated separately for up to 2 days.
Suggested pairing
Brisk, lively Austrian Grüner Veltliner.