Spring Pea Soup

Name: Spring Pea Soup
Prep time: 45 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 1 garlic clove, lightly crushed; 1 1/2 cups leeks, sliced, white and pale green parts only; 3/4 cup celery, diced; 2 1/4 cups chicken stock; 2 1/4 cups water; 1/2 cup heavy cream; 4 1/2 cups peas, shelled English; 3 tablespoons parsley, coarsely chopped fresh Italian flat-leaf; 1 teaspoon thyme, minced fresh leaves; 1/8 teaspoon ascorbic acid (1 tablet vitamin C crushed); sea salt, preferably gray salt; pepper; finely sliced fresh chives or prosciutto, bits

Submitted by Marsha H.

"I made this soup for company dinner and it was a hugh hit. Thanks to Michael Chiarello."

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Ready In:: 45mins
Ingredients:: 14
Serves:: 6

ingredients

3 tablespoons extra virgin olive oil
1 garlic clove, lightly crushed
1 ¹⁄₂ cups leeks, sliced, white and pale green parts only
³⁄₄ cup celery, diced
2 ¹⁄₄ cups chicken stock
2 ¹⁄₄ cups water
¹⁄₂ cup heavy cream
4 ¹⁄₂ cups peas, shelled English
3 tablespoons parsley, coarsely chopped fresh Italian flat-leaf
1 teaspoon thyme, minced fresh leaves
¹⁄₈ teaspoon ascorbic acid (1 tablet vitamin C crushed)
sea salt, preferably gray salt
pepper
finely sliced fresh chives or prosciutto, bits

directions

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. Then pour the diluted stock into the saucepan and bring to a simmer.
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 more of 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. (we want to cool it down as quickly as possible) Serve soup with optional garnishes.
Chef's Tip: 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. Note that you'll need a blender to puree the soup. A food processor doesn't make it smooth enough.