1 teaspoon extra virgin olive oil
½ small spring onion, peeled and roughly chopped
1 clove fresh garlic, peeled and roughly chopped
2-¼ cups light chicken stock or water
1-¼ cups fresh peas, shucked
1-¼ cups fresh pea leaves, packed tightly
14 leaves fresh mint (no stems)
Salt and freshly ground black pepper
1 tablespoon slab bacon, cut into small lardons
Heat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic and sweat until soft. Do not allow it to color. Add stock and bring to a boil. Add peas. Simmer until peas are tender. Pour contents into a blender and process on high speed until smooth. Add raw pea leaves and process again until smooth. Season with salt and pepper. Remove soup to a nonreactive container and refrigerate until chilled.
When ready to serve, render the bacon. Garnish soup with lardons and serve.