Prepared in All-Clad’s Stainless Steel 4 QT Covered Saucepan, this traditional English pea soup will warm you up on those cold winter nights
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.