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Spring Pea Soup With Garlic Croutons

Spring Pea Soup With Garlic Croutons

This bright green soup showcases the flavor of peas, mint, and garlic homemade croutons. 


Garlic Croutons

2 Cups Cubed Ciabatta Bread (Crust Removed)

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1 Tablespoon Olive Oil

1 Tablespoon Unsalted Butter

2 Garlic Cloves (Sliced)


2 1/2 Cups Fresh Or Frozen Spring Sweet Peas

8 Sprigs Fresh Mint (Finely Chopped)

1 Sweet Onion (Diced)

2 Slices Thick Bacon (Diced)

2 Garlic Cloves (Minced)

1 Teaspoon Olive Oil

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

4 To 6 Cups Chicken Or Vegetable Stock

In medium-size bowl add cubed bread, kosher salt, and pepper.  Drizzle with olive oil and gently toss.  In heavy sauté pan melt butter over a medium-low heat.  Add garlic.  When pan is good and hot add bread cubes.  Slowly cook, turning as each side browns.  Give the pan a good shake every now and then.  When golden brown remove from heat and set aside.  

In large-size pot turn heat to medium and add bacon.  Cook 5 minutes until crisp.  Remove bacon and drain most of the fat.  Leave about 1 tablespoon in the pot.   Add olive oil, garlic, and onions.  Cook 5 minutes until onions are soft.  Add peas and sauté 1 minute.  Add chicken or vegetable stock until just covering peas.  Bring to a boil.  Reduce heat and simmer 5 minutes until peas are cooked through and bright green.  Add mint and bacon pieces. 

Using a blender or immersion blender purée soup. 

Ladle into bowls and top with garlic croutons. 

Serve immediately. 

Serves 4

Prep Time:   20 Minutes

Cook Time:  25 Minutes

Total Time:  45 Minutes

“Work With What You Got!”

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Victoria Glavin Hart