To make the soup, melt the cutter in a large sauce pan and add in your onion, celery and carrot and bay leaves, with plenty of salt and pepper, and fry off until the onions are translucent.
Add in your sugar and split peas, stir to coat, then add in your water and leave to simmer for 40 minutes
While the soup is simmering, slice your bread into chunky croutons, and set aside. The staler the better!
Gently heat your oil in a small sauce pan along with the garlic clove and rosemary stalks, you want to gently infuse the oil with their flavours, but not burn anything. After a few minutes, scoop out the garlic and rosemary and gently place in some of the bread cubes, turn every now and again until all sides are golden and crunchy. Do this in batches and set aside.
When the soup is ready, take off the heat and blend using a stick blender. Throw in your mint leaves and give it another whizz, then serve with a dollop of crème fraiche, the croutons and a scattering of more fresh mint.