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1
Toss bread cubes with salt and pepper. Drizzle lightly with olive oil and toss again.
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2
In a cast iron pan, melt a hunk of unsalted butter over medium-low heat. Add garlic. When pan is hot, add bread cubes. Cook slowly, turning the cubes as each side browns, or by giving the pan a good shake every now and then (with a dish towel covering the handle, of course.) When nice and golden, remove croutons, and set aside.
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3
In a small pot, heat the cream and lemongrass. Let it gently simmer and infuse while you make the soup.
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4
In a medium soup pot, melt the butter over medium-low heat. Add the garlic and salt, and cook until fragrant and soft, but not browned.
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5
Add the water. Bring to a boil, then add the herbs and peas. Turn down to a simmer and cook for 5 minutes, or until the peas are tender. Reserve a few spoonfuls of peas for dressing up your soup, if desired.
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6
In a blender, puree the peas, herbs and water in batches to minimize hot splashes when you turn the blender on. Make sure your top is on! Place each pureed batch in a large bowl. When done pureeing all the soup, return it to the soup pot, taste for salt, and keep warm over low heat.
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7
Strain the lemongrass from the cream into a warm-ish bowl. Discard lemongrass. Stir in Parmigiano, and whisk until lightly frothy. I tried using my milk frother, without success. I wonder if it would froth better with half and half? Will try that next time.
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8
If using, place a spoonful of reserved peas into warmed soup bowls. Ladle soup into bowls. Drop 5 croutons into each bowl. Spoon lemongrass cream over soup, and pull a knife through it to make a decorative pattern, that is, if you're good at that sort of thing (clearly, I am not). Or, much easier, place cream in a small pitcher and let your guests help themselves.
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9
If serving cold, chill soup and sauce separately in refrigerator for a few hours.
