Ingredients:
- 3 Tablespoon Extra Virgin Olive Oil
- 1 Clove Garlic Lightly Crushed
- 1 1/2 Cup Sliced Leek White and Pale Green Parts Only
- 3/4 Cup Diced Celery
- 2 1/4 Cup Chicken Stock
- 2 1/4 Cup Water
- 1/2 Cup Heavy Cream
- 4 1/2 Cup Shelled Sweet Peas
- 3 Tablespoon Coarsely Chopped Italian Parsley
- 1 Teaspoon Fresh Thyme Leaves
- 1 Tablet Vitamin C Crushed
- Kosher Salt
- Freshly Ground Black Pepper
Crème fraiche, basil oil, finely sliced fresh chives, or prosciutto bits, optional
Heat the olive oil in a large saucepan over moderate heat. Add the garlic and let it sizzle for about 1 minute, then add the sliced white and pale green parts of the leek, and celery. Stir often while cooking until the vegetables soften, about 8 minutes. Do not let them color.
Pour the Chicken Stock and Water into a separate saucepan and bring to a simmer. Reserve this diluted stock to thin the soup when pureeing.
Add the cream to the vegetable mixture and bring to a simmer. Add the peas and return to a simmer.
Adjust the heat to maintain a gentle simmer and cook until the peas are just tender, about 8 minutes.
Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat. Transfer in batches to a blender with the ascorbic acid and puree, adding the stock-water mixture as needed to thin the soup to a pleasing consistency. Pour soup into a bowl set in an ice bath and stir until cooled. (You want to cool it down as quickly as possible ) Serve soup with optional garnishes.
Note: Ascorbic acid helps keep the green color in pureed herbs and vegetables. If you have vitamin C tablets on hand, just crush one with a rolling pin and add it to the mixture in the blender.
Print recipe: Spring Pea Soup
