8 slices of bacon
1 tbsp olive oil
2 celery ribs, sliced
1 onion, sliced
1 leek, white and tender green parts only, sliced
5 cups chicken stock
Rosemary, 2 sprigs
Salt and ground pepper
1/2 lb sugar snap peas, thinly sliced
2 10 oz packages of frozen baby peas
1/4 cup flat leaf parsley
1 cup heavy cream
1 garlic clove, minced
In a medium pot, cook bacon on medium heat until crispy. Transfer to a paper towel and let drain. Reserve 2 tbsp of oil in pot but discard rest.
Add celery, onion, and leek and cook until softened on medium low heat. Add the chicken stock, 4 slices of bacon, 1 rosemary sprig, and a pinch of salt and pepper. Cook until veggies are very tender, about 15 minutes. Discard rosemary and strain liquid into a separate bowl. Transfer solids to blender.
In a medium saucepan, bring salted water to a boil and add the sugar snap peas. Cook for about 3 minutes until tender and then add the baby peas and parsley. Cook for about a minute then transfer to blender. Blend until smooth, adding a bit a broth to allow easy blending.
Transfer soup to a bowl inside a larger bowl full of ice water and add the rest of the broth. Let cool.
In a small saucepan, add the heavy cream, rosemary sprig, and garlic and bring to a boil. Simmer on low heat until reduced, about 5 minutes. Strain garlic and rosemary cream into a bowl and let cool.
Ladle the pea soup into bowls and drizzle with cream. Crumble bacon on top and serve.