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Put on your kettle to boil. Pour 1.2 litres of boiling water into a large bowl along with the frozen peas and the chicken stock cubes. Finely dice two of the garlic cloves. Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and fry for three minutes. Add the peas and stock to the saucepan and heat for 5 minutes without allowing to boil. Meanwhile, heat the olive oil in a non-stick frying pan over a medium heat. Gently squash the final garlic clove and add it to the pan, then throw in the bread cubes and stir-fry for 3–4 minutes, until golden. Sprinkle the grated cheddar over the bread cubes and season with salt and pepper. When the cheese has melted, remove the croutons from the pan and leave to cool on a plate. Discard the squashed garlic clove. Thoroughly blend the soup with a stick blender until smooth and serve with the croutons.