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