The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Elspeth Meston
Tap For Ingredients
Method
Peel and roughly chop the shallots, then finely slice the bacon.
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.
Add the shallots and cook for 5 minutes, or until softened, then add the peas, stirring to coat everything in the bacon oil.
Pour in the stock, bring it to a simmer and let it bubble away for about 5 minutes.
Pick and add most of the chervil, then blitz with a stick blender until super-smooth. Season to taste and allow to cool.
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.