Chilled English Pea Soup with Extra-Virgin Olive Oil

This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen baby peas. From Food & Wine

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• For Peas

• 3  quarts water
•  salt
• 4  lbs fresh peas, shelled (4 cups shelled)

• For Soup

• 1⁄4 cup extra virgin olive oil, plus more for drizzling
•  fresh ground pepper

• For Croutons

• 1  cup  cubed  bread
• 2  tablespoons unsalted butter
• 1  tablespoon  vegetable oil

Directions

1. FOR PEAS: Bring the water to a boil in a large saucepan.
2. Salt the water, then add the peas and bring the water back to a boil.
3. Cook over moderate heat until very tender, about 20 minutes.
4. Drain the peas, reserving the cooking liquid.
5. Set aside 1/4 cup of peas.
6. FOR SOUP: In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth.
7. Work the puree through a fine sieve into a large bowl.
8. Discard the contents of the sieve.
9. Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup.
10. Refrigerate the soup until cold, at least 2 hours.
11. FOR CROUTONS: In a large skillet, melt the butter in the vegetable oil.
12. Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes.
13. Drain the croutons on paper towels.
14. TO SERVE: Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas.
15. Drizzle with olive oil, sprinkle with pepper and serve.
16. MAKE AHEAD: The soup can be prepared through Step 2 and refrigerated for up to 1 day.
17. The croutons can be stored in an airtight container for up to 3 days.