Pea Soup with Meyer Lemon Cream and Fried Shallots

Ingredients

• For the soup
• 1 1/2 cups Canadian bacon or thick-cut pancetta, cubed
• 2 Standard-size bags frozen peas
• 1 Bulb fennel
• 2 Shallots
• 3 Garlic cloves
• 3 cups Chicken broth
• 1 cup Dry sherry (or white wine)
• 1/4 cup Half & half
• 1 teaspoon Dried dill
• For the toppings
• 2 tablespoons Creme fraiche
• 4 Shallots
• 1 tablespoon Flour
• 1 Meyer Lemon

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