Time: 1 ora e 20 minuti
Difficulty: minima

Ingredients for 4 people:

350 g of shelled peas
50 g of fresh cream
4 slices of bacon without gluten
2 onions of Certaldo
1 celery coast
1 small leek
1 small cluster tomato
100 g of new potatoes
1 teaspoon of lemon juice
extra virgin olive oil
fine salt
ground black pepper

Method
Peel an onion and cut it into 4 parts. Peel the celery, cut into 6 and place everything in a pot with the tomato washed half and the leaves of leek and cook the broth light for 45 minutes from the boil, adjusting salt at the end.
Finely chop the remaining peeled onion and brown it in a medium-high pan with 2 tablespoons of oil; add the washed peas and the peeled potato, washed and divided into 4 and season. Add a pinch of salt and cover with broth, cooking for about 20 minutes on high heat, until the liquid has been completely absorbed. In the meantime, mix the cream in a bowl with lemon juice, stirring well and leave to stand for 10 minutes (it will thicken).
Place the gluten-free slices of bacon on a cutting board, wrap them on a metal cylinder and bake in the oven at 200 ° C for 5 minutes, so that they become crisp and memorize the shape; at the end, cool and remove the metal cylinders. Pass the preparation of peas with the immersion blender and distribute a ladle of the cream obtained in each individual dish; place the bacon roll in the center and, with the help of a pastry bag, garnish with the sour cream. To serve.

Chef's note
Sour cream is a typical ingredient of some Central European cuisines, where it is sold as such, that is the material of outcrop of the milk curd. To reproduce it on our table, we use lemon juice to add fresh cream, sometimes even joining the whole white yogurt.