Peel and finely dice the onion and the garlic. Set aside. Clean the leeks. Remove the tough dark green tops and discard. Half the leeks lengthwise and slice them into ¼-inch thick slices. Wash the leeks thoroughly. Set aside. Peel the potato and cut into ¼-inch cubes. Set aside. In a small Staub cocotte melt the butter on medium heat and sweat the garlic and shallots for two minutes. Add the potato, peas and leek and sweat for two more minutes. Add chicken stock and dill. Cook on low heat until the veggies are fork tender. Using a hand blender or standing blender puree the soup until smooth and silky. Add juice of 1 lemon. Season with pepper and salt.

In a frying pan on low heat using no fat, fry the bacon until crispy. Remove the bacon from pan to a paper towel to get rid of excess fat. Using a chef’s knife to mince the bacon as fine as possible. In a metal bowl, using a whisk season the sour cream with pepper and salt. Set aside.

Serve the soup in a bowl or cup. Finish with a tablespoon of the sour cream and sprinkle with bacon crumble. Garnish with some dill tops.