Step 1
Chop the carrot, onion, and celery into a large dice (mirepoix). Add the mirepoix to a saucepan and sweat over medium heat until fragrant. Pour in the water, add the bay leaf and mint leaves, and bring to a gentle simmer. Allow the stock to simmer for about 30 minutes to develop flavour. Once done, strain the stock and set it aside.
Step 2
In a large saucepan, melt the butter over medium heat. Add the shallots, garlic, and serrano pepper, sweating them until softened and aromatic. Pour in the strained vegetable stock, then add the peas and two mint leaves. Let the mixture simmer gently for about 10 minutes. Using an immersion blender, blend the soup until completely smooth. Season with salt and white pepper, then cover and keep warm over low heat, stirring occasionally until ready to serve.
Step 3
Squeeze the juice from the lemon into a bowl and add the crème fraîche. Whisk together until smooth, then add honey and salt to taste. Adjust the consistency by adding more lemon juice if needed. Transfer the crema to a squeeze bottle for easy application later.
Step 4
In a small bowl, combine the salt, lemon zest, and basil to create the lemon herb salt blend. Cut the bread into cubes slightly larger than 2.5cm (1 inch). In a non-stick pan, melt the butter over medium heat until golden and foaming. Add the bread cubes and toast them evenly on all sides until crisp. Remove from the pan and place on a paper towel to absorb excess butter. While the croutons are still hot, season them with the lemon herb salt.
Step 5
Lighten the soup by stirring in a little heavy cream until it reaches a light green colour. Warm the soup to your desired temperature, but avoid boiling, as this could cause it to curdle. In a warm, shallow bowl, ladle the soup into the bottom. Place the croutons in the bowl, ensuring they stick out of the soup slightly. Drizzle the surface with lemon crema and zest some fresh lemon on top. Garnish with fresh mint and serve immediately.
