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