English Pea Soup

Directions

1. 1
   Boil 1 quart well-salted water in a large pot.
2. 2
   Add peas; cook until tender, 5 to 10 minutes.
3. 3
   (Go by taste rather than time.)
4. 4
   Strain peas, saving blanching water, and place them in a bowl of ice water.
5. 5
   Puree peas in batches with a little blanching water and pass through a fine sieve or food mill into a large saucepan.
6. 6
   Blend, thin with a little hot water if necessary and season with salt and pepper.
7. 7
   Preheat oven to 375 degrees.
8. 8
   Cook bacon slices on a sheet pan until crisp, about 10 minutes.
9. 9
   Remove to paper towels.
10. 10
    Keep oven on.
11. 11
    Place bread cubes on the same pan.
12. 12
    Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper and toss to pick up bacon drippings.
13. 13
    Bake until crispy, about 10 minutes, stirring frequently.
14. 14
    Set aside.
15. 15
    With a knife, peel and segment tangerines over a bowl to catch the juices.
16. 16
    Set aside.
17. 17
    To serve: Reheat soup over medium heat.
18. 18
    Lightly crumble bacon into 4 soup bowls.
19. 19
    Add croutons, tangerine segments and a little juice.
20. 20
    Add a dollop of creme fraiche and a mint sprig.
21. 21
    Ladle in the soup and drizzle with remaining olive oil.