This soup gets all its flavor from the peas. If you can’t find really sweet fresh ones, you’re better off with frozen baby peas. From Food & Wine
This soup gets all its flavor from the peas. If you can’t find really sweet fresh ones, you’re better off with frozen baby peas. From Food & Wine
Bring the water to a boil in a large saucepan.
Salt the water, then add the peas and bring the water back to a boil.
Cook over moderate heat until very tender, about 20 minutes.
Drain the peas, reserving the cooking liquid.
Set aside 1/4 cup of peas.
In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth.
Work the puree through a fine sieve into a large bowl.
Discard the contents of the sieve.
Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup.
Refrigerate the soup until cold, at least 2 hours.
In a large skillet, melt the butter in the vegetable oil.
Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes.
Drain the croutons on paper towels.
Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas.
Drizzle with olive oil, sprinkle with pepper and serve.
Make Ahead Tip: The soup can be prepared through Step 2 and refrigerated for up to 1 day. The croutons can be stored in an airtight container for up to 3 days.
