- 7 Cups Fresh English Peas, Shelled
- Pinch of Tiny mint leaves for garnishing
- 1 Cup Water, chicken stock or vegetable stock
- Pinch of Coarse salt
- 1 Cup Loosely packed fresh mint leaves, plus about 1 tablespoon fine julienne for the croutons
- 2 Tablespoons Unsalted Butter
- 1/2 Teaspoon White Wine Vinegar
- 1 Cup 1/4-inch diced brioche (crusts removed)
- 1 Cup Double Cream
Bring a large pot of salted water to a boil. Prepare an ice bath.
Add the peas to the salted water and cook for 8 to 10 minutes, or until the peas are almost tender.
Add the mint leaves and continue to boil until the peas are completely tender.
Strain and chill the peas and mint in the ice bath.
Transfer to a paper towel lined bowl to drain.
Set up the food mill with the fine disc and place over a large saucepan.
Puree the peas and mint.
Whisk in the cream and stock or water, then the vinegar and salt to taste.
Place over medium heat and bring to a simmer to heat the soup.
Meanwhile, melt the butter in a frying pan over medium heat.
Add the diced brioche and sauté, stirring often for about 3 minutes to brown the croutons on all sides.
Toss in the julienne of mint leaves.
Ladle into soup plates and garnish with the croutons and small mint leaves.