Just made me a batch of my spring soup… | RECIPE | for 4 servings 1 tbsp. butter 1 small shallot 500 g peas, frozen 550 ml vegetable broth 100 ml cream salt/pepper zests from one organic lemon 8 slices of bacon 2 tbsp. honey 4 tbsp. creme fraîche coffee infused oil herbs for topping baguette vegetable oil 2 tbsp. butter Dice the shallot and lightly sautée it with butter in a pot. Add the peas, sautée them as well for a couple of seconds and then add the vegetable broth. Cover with a lid and let it cook for about 10 minutes. Blend the peas and the broth in a mixer, add the cream and put it back into the pot. Season the soup with salt, lots of black pepper and the lemon zests. Sear the bacon in a pan until its crispy and golden. Add the honey and flip the bacon. Roast slices of baguette with vegetable oil, add butter and season with salt. Garnish the soup with herbs, bacon, creme fraîche and olive oil and serve with crispy bread.