Ingredients

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

Preparation

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 stock and 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.