Peel, wash and cut the potatoes into pieces. Peel garlic and onion and chop finely. Melt the fat in a saucepan. Sauté onion and garlic in it while stirring until transparent. Add the potatoes and steam briefly. Deglaze with wine. Let it boil up. Add stock and cream and simmer at low heat for about 15 minutes
In the meantime, wash the herbs, shake dry. Finely puree 3/4 of the herbs with 5 tbsp. oil. Season with salt. Puree the soup finely with the cutting stick. Season to taste with salt, pepper and nutmeg. Stir peas into the soup. Let it simmer at low heat for about 5 minutes
Brush a coated pan with 1 tablespoon of oil. Fry the breakfast bacon in it at medium heat until crispy. Drain on kitchen paper. Arrange the soup in bowls. Dribble herb oil into the soup with a spoon. Chop the remaining herbs coarsely, except for a few leaves. Sprinkle the soup and garnish with the remaining leaves