Chilled Pea Soup With Applewood Smoked Bacon

• 1 whole small vidalia onion, minced
• 3/4 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
• 1/2 cup heavy cream
• 1/4 cup dry white wine
• 10 slices applewood smoked bacon

1. INSTRUCTIONS:
2. * Chop all bacon but 4 slices, reserve whole slices.
3. * Place chopped bacon in a saucepan with Vidalia onion, celery and garlic. saute until tender on medium heat.
4. * Add the wine and the heavy cream. Add the vegetable stock and the peas and black pepper.
5. * 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.
6. * Continue until all soup in blended smooth.
7. * Season with sea salt. Place in refrigerator.
8. * For the rest of the bacon, cook in the oven at 375 for 5-6 minutes or until crisp.
9. * Pat off excess grease and chop bacon.
10. * Divide chilled pea soup into bowls and add a drizzle of favorite extra virgin olive oil, chives and the chopped bacon.

vidalia onion, celery, garlic, lemon thyme, ground black pepper, flat leaf italian parsley, peas, heavy cream, ubc, bacon

Taken from www.epicurious.com/recipes/member/views/chilled-pea-soup-with-applewood-smoked-bacon-1261309 (may not work)