Spring Pea Soup, Garlic Croutons, Lemongrass Cream

• For the Garlic Croutons
• ciabatta bread, crust removed, cut into 1 inch cubes, to make about 2 cups of cubes
• sea salt and pepper
• olive oil
• unsalted butter
• 2 garlic cloves, sliced
• For the Soup
• 4 tablespoons lemongrass, fat bulb end sliced thin like scallion rounds
• 1 1/2 cups heavy cream
• 4 fluffy tablespoons grated Parmigiano Reggiano (grated with a microplane grater)
• 3 tablespoons unsalted butter
• 2 large garlic cloves, crushed
• sea salt
• 5 cups water
• 2 sprigs parsley
• 2 sprigs mint
• 2 pounds fresh or frozen spring sweet peas (I used mostly frozen and a cup of fresh)

1. Toss bread cubes with salt and pepper. Drizzle lightly with olive oil and toss again.
2. In a cast iron pan, melt a hunk of unsalted butter over medium-low heat. Add garlic. When pan is hot, add bread cubes. Cook slowly, turning the cubes as each side browns, or by giving the pan a good shake every now and then (with a dish towel covering the handle, of course.) When nice and golden, remove croutons, and set aside.
3. In a small pot, heat the cream and lemongrass. Let it gently simmer and infuse while you make the soup.
4. In a medium soup pot, melt the butter over medium-low heat. Add the garlic and salt, and cook until fragrant and soft, but not browned.
5. Add the water. Bring to a boil, then add the herbs and peas. Turn down to a simmer and cook for 5 minutes, or until the peas are tender. Reserve a few spoonfuls of peas for dressing up your soup, if desired.
6. In a blender, puree the peas, herbs and water in batches to minimize hot splashes when you turn the blender on. Make sure your top is on! Place each pureed batch in a large bowl. When done pureeing all the soup, return it to the soup pot, taste for salt, and keep warm over low heat.
7. Strain the lemongrass from the cream into a warm-ish bowl. Discard lemongrass. Stir in Parmigiano, and whisk until lightly frothy. I tried using my milk frother, without success. I wonder if it would froth better with half and half? Will try that next time.
8. If using, place a spoonful of reserved peas into warmed soup bowls. Ladle soup into bowls. Drop 5 croutons into each bowl. Spoon lemongrass cream over soup, and pull a knife through it to make a decorative pattern, that is, if you're good at that sort of thing (clearly, I am not). Or, much easier, place cream in a small pitcher and let your guests help themselves.
9. If serving cold, chill soup and sauce separately in refrigerator for a few hours.

garlic, bread, salt, olive oil, unsalted butter, garlic, scallion, heavy cream, fluffy, unsalted butter, garlic, salt, water, parsley, mint, sweet peas

Taken from food52.com/recipes/4100-spring-pea-soup-garlic-croutons-lemongrass-cream (may not work)