Chilled English Pea Soup With Extra-Virgin Olive Oil

1. 1

   FOR PEAS: Bring the water to a boil in a large saucepan.

2. 2

   Salt the water, then add the peas and bring the water back to a boil.

3. 3

   Cook over moderate heat until very tender, about 20 minutes.

4. 4

   Drain the peas, reserving the cooking liquid.

5. 5

   Set aside 1/4 cup of peas.

6. 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. 7

   Work the puree through a fine sieve into a large bowl.

8. 8

   Discard the contents of the sieve.

9. 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. 10

    Refrigerate the soup until cold, at least 2 hours.

11. 11

    FOR CROUTONS: In a large skillet, melt the butter in the vegetable oil.

12. 12

    Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes.

13. 13

    Drain the croutons on paper towels.

14. 14

    TO SERVE: Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas.

15. 15

    Drizzle with olive oil, sprinkle with pepper and serve.

16. 16

    MAKE AHEAD: The soup can be prepared through Step 2 and refrigerated for up to 1 day.

17. 17

    The croutons can be stored in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.