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Chilled pea & chervil soup with crème fraîche

Chilled pea & chervil soup with crème fraîche

Shallots & streaky bacon

Shallots & streaky bacon

Serves 4

Cooks In25 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 168 8%

  • Fat 8.2g 12%

  • Saturates 3.2g 16%

  • Sugars 7.6g 8%

  • Salt 0.31g 5%

  • Protein 9.9g 20%

  • Carbs 14.5g 6%

  • Fibre 6.8g -

Of an adult's reference intake


  • 2 shallots
  • 4 rashers of higher-welfare smoked streaky bacon
  • olive oil
  • 500 g frozen peas
  • 700 ml organic chicken or vegetable stock
  • ½ a bunch of fresh chervil
  • 2 tablespoons crème fraîche
  • extra virgin olive oil , optional

Recipe From

Jamie Magazine

By Elspeth Meston


  1. Peel and roughly chop the shallots, then finely slice the bacon.
  2. Place a large saucepan over a medium heat, add a drizzle of olive oil and fry the bacon for 4 minutes, or until golden and crispy.
  3. Add the shallots and cook for 5 minutes, or until softened, then add the peas, stirring to coat everything in the bacon oil.
  4. Pour in the stock, bring it to a simmer and let it bubble away for about 5 minutes.
  5. Pick and add most of the chervil, then blitz with a stick blender until super-smooth. Season to taste and allow to cool.
  6. Dividing between bowls, then serve with a dollop of crème fraîche, a drizzle of extra virgin olive oil (if using) and the remaining chervil scattered over.

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