Spring Pea Soup, Garlic Croutons, Lemongrass Cream

By Food52
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ciabatta bread, crust removed, cut into 1 inch cubes, to make about 2 cups of cubes

sea salt and pepper

olive oil

unsalted butter

2 garlic cloves, sliced

4 tablespoons lemongrass, fat bulb end sliced thin like scallion rounds

1 1/2 cup heavy cream

4 fluffy tablespoons grated Parmigiano Reggiano (grated with a microplane grater)

3 tablespoons unsalted butter

2 large garlic cloves, crushed

sea salt

5 cups water

2 sprigs parsley

2 sprigs mint

2 pounds fresh or frozen spring sweet peas (I used mostly frozen and a cup of fresh)

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