Ingredients
5 bacon strips, cut into small pieces
1 onion, thinly sliced
3 garlic cloves, minced
1 leek, finely chopped
3 pounds unshelled English green peas (1 1/4 pounds, if shelled)
4-5 cups vegetable stock
3-4 sprigs fresh thyme
2 cups milk
2 cups heavy cream
Salt and pepper, to taste
Directions
1. Brown the beef bacon in a a large pot. Add the onions, garlic and leek and cook until softened. Add the peas and sauté.
2. Add the stock, milk and thyme and bring to a simmer for about 5 minutes.
3. Remove the thyme; remove from the heat and purée the soup smooth in a blender.
4. Strain the soup through a fine sieve and return to the pot.
5. Stir the cream in the soup over low heat and finish. Season with salt and pepper to taste.
