Potage Saint-Germain - Italian bread

Method

• In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350F.
• oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp.
• Season the croutons with salt.
• The croutons may be made 1 day in advance and kept in an airtight container.
• In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil.
• Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender.
• Stir in the mint and in a blender or food processor puree the soup in batches.
• The soup may be made 1 day in advance and kept covered and chilled.
• Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
• In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt.
• Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns.
• Serve the soup with the croutons.