A delightful and creamy spring pea soup, perfect for a light and refreshing meal.
Melt the butter in a large saucepan over medium heat.
Use medium heat to avoid browning the butter, which could alter the flavor.
Add the chopped leeks and onion to the saucepan and sauté until softened.
Stir occasionally to ensure even cooking and prevent sticking.
Add the peas and cook for a few minutes until tender.
Fresh peas will cook quickly; avoid overcooking to maintain their vibrant color.
Blend the soup in batches until smooth.
Blend in small batches to avoid overfilling the blender.
Stir in the cream and chives, and season with salt and pepper to taste.
Taste the soup and adjust the seasoning as needed.
Toss the bread cubes with melted butter and herbs, then bake until crispy.
Spread the bread cubes in a single layer for even toasting.
Serve the soup hot, topped with the herb croutons.
Garnish with extra chives for a fresh touch.
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