Chefs Daniel Boulud and Gordon Hamersley prepare dishes that are perfect for a light and refreshing summer meal.<br /><br />Ingredients:<br /><br />8 slices of bacon<br />1 tablespoon extra-virgin olive oil<br />2 celery ribs, thinly sliced<br />1 onion, thinly sliced<br />1 leek, white and tender green parts only, thinly sliced<br />5 cups chicken stock or low-sodium broth<br />Two 4-inch rosemary sprigs<br />Salt and freshly ground white pepper<br />1/2 pound sugar snap peas, thinly sliced<br />Two 10-ounce boxes frozen baby peas<br />1/4 cup flat-leaf parsley leaves<br />1 cup heavy cream<br />1 garlic clove, minced<br /><br />Cooking Directions:<br /><br />Step 1 <br />In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.<br /><br />Step 2 <br />In the same pot, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.<br /><br />Step 3 <br />Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.<br /><br />Step 4 <br />In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.<br /><br />Step 5 <br />Ladle the chilled pea soup into bowls and drizzle with the garlic cream. Crumble the remaining 4 slices of bacon into each bowl and serve.<br /><br />Subscribe: https://bit.ly/2CpZEK9
