Potage Saint-Germain

Cut the white part of the leek into thin half-moons, rinse and shred the lettuce, and pick the mint leaves from the sprigs.

In a saucepan, melt the butter over medium-low heat, add the leek, and sweat for 5 minutes without browning.

Pour in the chicken stock and water, bring to a boil, then add the green peas and lettuce. Cover with a lid and cook for 10–12 minutes, until the peas are tender.

Add the mint, remove the pot from the heat, and blend the soup with an immersion blender until smooth. If desired, pass through a fine sieve for extra smoothness.

Return the soup to low heat, season with salt and black pepper, and warm through without boiling. Stir in the cream.

For the croutons, cut white bread into cubes, toss with oil, spread on a baking sheet, and bake at 175°C for about 10 minutes, stirring once.

Ladle the potage into bowls, top with croutons, and serve hot.