Sauté onions and leeks in oil in a medium-sized pot over medium-low heat until soft, about five minutes.

Add peas. Cover pot and let cook on low heat a few minutes longer.

Add vegetable or chicken stock and seasonings. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until peas have softened. Stir occasionally.

Blend with an immersion blender. (You may want to pour soup through a strainer to remove any pieces.)

Preheat oven to 450 degrees Fahrenheit.

Slice bread into one-and-a-half-inch-thick slices and then cut each slice into four cubes. Place in a bowl, add garlic and oil, and mix until coated.

Place croutons in a foil pan and bake until edges start to brown, about five to six minutes.