This vibrant summer soup is cool and creamy, with a potato base that makes it filling as well as refreshing. 

Serves: 6



1 tablespoon butter

1 1/3 pounds peas in the pod, shelled

2 medium russet potatoes, peeled, and diced

1 onion, sliced

2 garlic cloves, thinly sliced, plus 1 garlic clove, minced.

6 cups of chicken stock.

3 tablespoons fresh mint leaves, shredded.

Fine sea salt and freshly ground pepper

½ cups heavy cream

7 slices good- quality bacon.

Extra-virgin olive oil for drizzling.





Heat the butter in a large pot over medium heat. Once, it is completely melted add the peas, potatoes, onion, and sliced garlic and cook for 5 minutes. Add the stock, season with salt and pepper, and bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.


Working in batches, puree the soup in a blender along with the fresh mint until smooth (if the mint is not completely combining, then strain the mixture thru a fine sieve.) Pour the soup into a large bowl and allow to cool about 20 minutes, then cover and chill in the refrigerator for at least 1 hour.


While soup is chilling, in a small bowl combine the minced garlic and the cream and whisk together for about 10 seconds. Set aside for 10 minutes.


Cooke the bacon in a large sauté pan over medium heat until golden and crisp about 6 minutes. Drain on paper towels.


Just before serving the soup, pass the garlic cream through a sieve, pressing on the garlic; discard the garlic. Serve the soup drizzled with the garlic cream and a dash of olive oil and topped with bacon slices. 

Best eaten within 2-3 days.