1 In a large sauté pan, melt 80 g (2.8 oz) 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 2l (2.1 qt) 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 40 g (1.4 oz) 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.
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