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1
In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350F.
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2
oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp.
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3
Season the croutons with salt.
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4
The croutons may be made 1 day in advance and kept in an airtight container.
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5
In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil.
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6
Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender.
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7
Stir in the mint and in a blender or food processor puree the soup in batches.
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8
The soup may be made 1 day in advance and kept covered and chilled.
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9
Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
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10
In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt.
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11
Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns.
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12
Serve the soup with the croutons.
