Chef Thomas Kellers English Pea Soup
Ingredients
- 8 pounds of fresh English peas, shelled (7 cups)
- 1 cup double cream
- 1 cup water, chicken stock, or vegetable stock
- 1 cup loosely packed fresh mint leaves, plus about 1 tablespoon fine julienne for the croutons
- 2 tablespoons unsalted butter
- 1 cup ¼-inch diced brioche (crusts removed)
- ½ teaspoon white wine vinegar
- Coarse salt
- Tiny mint leaves for garnishing
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