Chilled English Pea Soup Recipe

Soup Preparation

1. 1

   Cooking the Soup

   In a large pot, melt a tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes. Add the fresh peas and vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for 15 minutes until the peas are tender.

2. 2

   Blending the Soup

   Remove the pot from heat and add the fresh mint leaves. Use an immersion blender to puree the soup until smooth. If you prefer, you can also transfer the soup to a blender in batches. Stir in the heavy cream and season with salt and black pepper. Allow the soup to cool, then refrigerate until chilled.

3. 3

   Making the Croutons

   In a skillet, melt 2 tablespoons of butter over medium heat. Add cubed bread and cook until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside.

4. 4

   Serving

   Once the soup is chilled, ladle it into bowls and top with fresh crab meat and a sprinkle of browned butter croutons.