Chilled pea velouté with bacon crumble and rosemary cream

Directions

Soup 

1. In a medium saucepan, melt the butter over medium heat. Add the garlic, shallots, leek, onions, and celery and season with salt and pepper. Cook until tender with no colour and then add the water and simmer for 45 minutes.
2. Meanwhile, bring a large pot of water to a boil and season well with salt. Blanch the lettuce, spinach, and peas separately until tender and then shock each in ice water to quickly chill them and preserve the green colour. Drain and reserve. 
3. Transfer the vegetable stock to the blender with the blanched vegetables and blend on high until smooth, you may need to do this in batches. Blend in the crème fraiche and mint leaves.  Adjust the seasoning if necessary with salt and pepper, chill and reserve.

Bacon Crumble

1. Cook the bacon in a pan or in the oven until it is crispy. 
2. Chop it finely and reserve to sprinkle on top. 

Rosemary Cream

1. Pour the heavy cream into a small saucepan and bring to a simmer. Remove from the heat, add the rosemary, cover, and infuse for 20 minutes. Strain through a fine-meshed sieve and chill. Set aside half a cup (120g) for the pea puree. Up to 30 minutes before serving, whip the remaining cream to stiff peaks and reserve, chilled.
2. Fill each bowl with the pea soup. Float a crouton on top, and top the crouton with a spoonful of the whipped rosemary cream. 

Assembly

1. Fill each bowl with the pea soup. 
2. Float a spoonful of the whipped rosemary cream on top and sprinkle some bacon crumble over. Enjoy!