During a rainy lunch hour in London, nothing beats a simple but stunning English pea soup that tastes of spring. It’s simultaneously light and rich, if that’s possible, and the vibrant green color evokes the essence of the season.

Yield: 4 servings

Cut bread into 1/2-inch cubes. Add 3/4 inch oil to a sauté pan. When oil registers 375˚F on a candy thermometer, add bread. Cook until croutons are golden brown, about 1 minute. Remove croutons from oil and drain quickly. While croutons are still warm, add to a bowl with cheese. Toss well and season with salt and pepper.

Add butter to a 3 or 4-quart saucepan on medium heat. Add shallots and sauté until light golden brown, about 3 minutes. Add spinach, season with salt and pepper, and sauté until wilted. Add hot stock and peas to pan. Cook until peas are just tender, about 5 minutes. Working in batches, purée soup in food processor until smooth. Return soup to pan and add heavy cream. Warm soup, if necessary, and adjust seasoning. Serve with croutons.