Step 1: Prepare the Peas

• Bring a large pot of salted water to a boil. While it’s heating, prepare a large bowl with an ice bath.

• Add the peas to the boiling water and cook for 8 to 10 minutes until almost tender.

• Add the mint leaves during the last minute of cooking. Cook until peas are fully tender.

• Drain immediately and transfer peas and mint into the ice bath to stop cooking and preserve color.

• Once chilled, drain and transfer peas to a paper towel-lined bowl.

Step 2: Purée the Soup

• Set up a food mill with the fine disc over a large saucepan (a blender can be used as an alternative, though it may require straining).

• Purée the peas and mint until smooth.

• Whisk in the cream, stock or water, vinegar, and salt to taste.

• Heat gently over medium until the soup reaches a low simmer. Do not boil.

Step 3: Prepare the Croutons

• In a frying pan, melt butter over medium heat.

• Add diced brioche and toast, stirring frequently, for about 3 minutes or until golden on all sides.

• Toss with julienned mint leaves just before removing from heat.

Step 4: Serve

• Ladle the warm soup into shallow bowls.

• Garnish each serving with brioche croutons, tiny mint leaves, and fresh dill sprigs.

• Swirl in a spoonful of heavy cream for a beautiful finish.