Peel the onion and cut into cubes. Cut the leek into very fine rings and wash well. Cut the bacon into strips.
Wash the pea pods and cut them into pieces. Heat some butter in a saucepan and sauté the onions and leeks with the sugar until translucent. Add the bacon strips, fill up with the chicken stock and the cream and bring to the boil. Season with salt and pepper. Add the peas with the pea pods and cook until soft in about 5 minutes.
Then puree the soup with a hand blender, pass through a sieve and season again. Heat some butter in a non-stick pan and brown the salmon cubes on all sides, then add salt and pepper. Place the salmon cubes in the center of each plate and pour the soup over them. Garnish with a blob of crème fraîche and a sprig of chervil or parsley.
