Spring Pea Soup, Garlic Croutons, Lemongrass Cream

Course Soups and Stews

Ingredients in this Recipe

1 1/2 cup heavy cream
2 garlic cloves, sliced
2 pounds fresh or frozen spring sweet peas (I used mostly frozen and a cup of fresh)
2 sprigs mint
2 sprigs parsley
4 fluffy tablespoons grated Parmigiano Reggiano (grated with a microplane grater)
4 tablespoons lemongrass, fat bulb end sliced thin like scallion rounds
5 cups water
ciabatta bread, crust removed, cut into 1 inch cubes, to make about 2 cups of cubes
olive oil
sea salt and pepper
unsalted butter

See Full Recipe at Food52