How to cook
Chop the leeks and stew them in 1 oz (30 g) of butter for 5 minutes over medium heat.
Add the carrots in thin circles, the potatoes in small pieces or flakes and the peas.
Pour about 2 cups (500 ml) of water, add salt and boil for 20 minutes under a lid.
Make sure the vegetables are cooked through and if they need a little longer, continue cooking for another 5 minutes. Fresh peas usually need a little more time than frozen peas.
Pour the milk, add the remaining butter and black pepper and leave the vegetable cream soup to simmer for another 5 minutes.
Meanwhile, prepare the croutons by cutting the bread into small cubes.
Melt the butter and fry the croutons in it.
Spray them with garlic spray or sprinkle then with a pinch of garlic powder and add a little salt.
Blend or liquidize the finished pea soup until it is very smooth and delicate.
It will definitely be harder for you with a liquidizer than with a blender, due to the fine pea flakes, which must be perfectly blended and not noticeable.
Distribute the hot cream soup into 6 small bowls (as an appetizer), sprinkle them with boiled whole peas (optional) and the prepared crispy and fragrant croutons.
Wonderful St. Germain Cream Soup!