Pea Potage with Carrots, Chiles, and Mint

• 3 tablespoons extra-virgin olive oil
• 3/4 cup 1/4-inch-thick carrot rounds
• 1/2 medium yellow onion, finely diced
• 1 garlic clove, minced
• Kosher salt and freshly ground black pepper
• 5 sprigs fresh mint, plus thinly sliced leaves for garnish
• 2 sprigs fresh rosemary
• 1 small bunch fresh thyme (1/2 ounce)
• 5 1/2 cups shelled fresh green peas (from 5 1/2 to 6 pounds in the pod)
• 1 fresh green Thai chile, minced, or to taste
• Sourdough Croutons (recipe follows)
• 1 small loaf good sourdough bread, crusts removed, torn into 1/2- to 1-inch pieces
• Extra-virgin olive oil
• (makes about 3 cups)

1. Heat the oil in a large saucepan over medium heat.
2. Add the carrots, onion, garlic, and a pinch of salt.
3. Cook, stirring frequently, until the vegetables are just tender but not browned, about 15 minutes.
4. Add 4 cups water and bring to a boil.
5. Remove from the heat.
6. Crush the mint, rosemary, and thyme in your hands and wrap tightly in cheesecloth.
7. Submerge in the water, cover the saucepan, and let steep for 1 hour.
8. Meanwhile, bring a large pot of water to a boil.
9. Fill a large bowl with ice and water.
10. Add the peas to the boiling water and cook until tender, about 5 minutes.
11. Drain, reserving a bit of the cooking water, and immediately transfer to the ice water.
12. When cool, drain again well, at least 10 minutes.
13. Put half of the peas in a food processor or blender.
14. Puree until extremely smooth, adding a little liquid from the saucepan if needed and scraping down the sides and bottom of the bowl frequently.
15. Remove and discard the sachet of herbs from the saucepan.
16. Bring the mixture to a gentle simmer and add the remaining whole peas.
17. Cook just until the peas are heated through, about 5 minutes.
18. Stir in the pea puree and return to a simmer.
19. Season the soup with salt and pepper.
20. Ladle into serving bowls.
21. Top with the chile, sliced mint, and croutons.
22. If broiling, arrange the broiler rack 4 inches from the heat source and preheat the broiler.
23. Put the bread in a single layer on a rimmed baking sheet and drizzle generously with oil.
24. Broil until golden brown and crisp, about 2 minutes.
25. Begin checking at 1 minute and stir or turn to brown evenly.
26. If sauteing, heat a large skillet over medium-high heat.
27. Coat the bottom of the skillet with oil and add the bread.
28. Cook, tossing occasionally, until golden brown and crisp, about 5 minutes.
29. Drain on paper towels.
30. When fresh peas are not in season (honestly, about eleven months of the year), you can use 5 1/2 cups thawed frozen peas instead.
31. Omit the blanching step and proceed as above, cooking the whole peas just until heated through, about 1 minute.

extravirgin olive oil, carrot, yellow onion, garlic, kosher salt, mint, rosemary, thyme, green peas, fresh green thai chile, croutons, bread, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/pea-potage-with-carrots-chiles-and-mint-390637 (may not work)