Instructions: In a soup pot cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes. Add peas, and stock. Bring to a boil, reduce heat and simmer for 30 minutes Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Stir in cream and adjust seasonings to taste. Ladle soup into a warm tureen and serve garnished with bacon and red peppers.

This recipe yields 4 servings.

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