Cold peas soup, with fresh goat cheese raviolis and crispy bacon

Preparation time: 20 min

• Preparation

  Pick the mint leaves, chop the shallot. Dice the bacon.

• For the peas soup

  Bring the chicken stock to boil, put the peas, wait until it's boiling again and let it cook for 2 minutes. Then, mix the peas in a blender with the mint and cool it down on an ice bath. Add the milk. Keep it aside.

• For the raviolis

  Mix the goat cheese, the cream, the shallot with salt and pepper. Brush the egg batter on the wonton. Share the goat cheese mix between all the wonton and fold it in triangle, press a little bit on the border to close it well. Dive it in big pan of salted boiling water for two minutes just before serving.

• For the bacon

  Pan sear the bacon until it gets crispy, then put it on a Scott towel.

• For the platting

  Pour the cold soup in a bowl, put a couple raviolis on the top and finish it with the bacon for the decoration and the crispy.