Buttered Croutons

1. Preheat oven to 325°F.
2. Cut the crusts from the bread slices and discard.
3. Cut the bread slices into small cubes. Toss with the melted Plugrá Butter and spread out onto a shallow baking pan.
4. Bake for 17-22 minutes or until golden brown. Stir halfway through baking.

Soup

1. In a large soup pot, bring the chicken stock to a boil. Add the peas, parsley, mint, and scallions and return to a boil. Reduce the heat to medium and simmer for 5 minutes.
2. While stirring the soup, gradually pour in the cornstarch-water mixture and bring back to the boil, stirring occasionally, and then cook 2 to 3 minutes until the soup is smooth and thick.
3. Using a hand-held or traditional blender, purée the soup until smooth. Strain through a sieve or food mill to remove the pea skins and then transfer back to the pot. Stir in the Plugrá Butter, one piece at a time, heating until the Plugrá Butter is melted. Season to taste with salt, black pepper, and nutmeg.
4. Serve each portion of soup topped with a small handful of the Buttered Croutons.