- 4 slices white sandwich bread
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 1 onion, cut into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg
- Pinch of cayenne pepper
- 2 boxes (10 ounces each) frozen peas, thawed and drained well
- Preheat oven to 350 degrees. Photocopy the template on page 118, and cut it out. Using template and a paring knife, cut bread into shapes. (Alternatively, cut bread freehand.) Place on a baking sheet; brush bread shapes with oil. Season with salt and pepper. Toast in oven until golden, 10 to 12 minutes.
- Heat butter in a large saucepan over medium heat until foaming. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Stir in flour; cook, stirring constantly, until mixture begins to turn golden, about 4 minutes.
- Whisking constantly, gradually add milk. Cook until mixture thickens, 3 to 5 minutes. Stir in cream, nutmeg, and cayenne. Season with salt and pepper. Stir in peas; cook until heated through, about 3 minutes.
- Transfer pea mixture to a shallow serving dish. Arrange headstone croutons on top.
To make this recipe as seen on "The Martha Stewart Show," replace 1 onion, cut into 1/2-inch pieces, with 1/2 a large onion, chopped. When adding the peas in step 3, first reserve 1 1/2 cups for garnish. Cook remaining peas for only 1 to 2 minutes. Puree mixture in a food processor before transferring to a serving bowl, and garnish with the reserved peas and headstone croutons. Dip may be served with toast points or crackers.