Potage Saint-Germain (Split Pea Soup) refined and elegant

1 In a large sauté pan, melt 2.8 oz (80 g) of butter then add the carrots, onion, garlic, peas, sliced leeks, bacon and lemon thyme flowers.
Cover and let sweat for 10 minutes gently covered.

2 Add your 2.1 qt (2l) of water (or white stock if you have it).

3 Season at boiling point and let cook at a gentle simmer for one hour.

4 Meanwhile, cut your sandwich bread slices into 1 cm cubes, melt butter and a little oil in a pan then add the croutons. Brown them until golden and drain on absorbent paper, then reserve them in a small casserole.

5 Add your diluted starch, bring back to a boil, then blend the soup thoroughly and pass it through a fine sieve.

6 Then gradually incorporate the remaining 1.4 oz (40 g) of butter.
Serve in a nice black soup tureen if you have one (for the color). The little croutons in the center of the table and in spring, during the fresh pea season, add a few raw ones in the center.