Ingredients
Serves: 6
3 tablespoons extra-virgin olive oil
1 clove garlic, lightly crushed
1 1/2 cups sliced leek, white and pale green parts only
3/4 cup diced celery
2 1/4 cups Chicken Stock mixed with 2 1/4 cups water
1/2 cup heavy cream
4 1/2 cups shelled English peas (about 4 1/2 pounds unshelled)
3 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
1 teaspoon minced fresh thyme
1/8 teaspoon powdered ascorbic acid (vitamin C)
Sea salt, preferably gray salt
Freshly ground black pepper
Crême fraîche, Basil Oil, finely sliced fresh chives, or Prosciutto Bits (optional)
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 leek and celery. Cook, stirring often, until the vegetables soften, about 8 minutes. Do not let them color. Meanwhile, pour the diluted stock into another saucepan and bring to a simmer.
Add the cream to the vegetable mixture and bring to a simmer. Add the peas and 3 cups of the simmering stock-water mixture 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. Strain the soup through a sieve placed over a clean saucepan.
Reheat the soup slowly, but do not let it boil. Season to taste with salt and pepper. Serve in warmed bowls, garnishing as desired with a drizzle of crême fraîche or Basil Oil, or a sprinkling of chives or Prosciutto Bits.
