Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 1 clove garlic, lightly crushed

  3. 1 1/2 cups sliced leek, white and pale green parts only

  4. 3/4 cup diced celery

  5. 2 1/4 cups chicken stock mixed with

  6. 2 1/4 cups water

  7. 1/2 cup heavy cream

  8. 4 1/2 cups shelled English peas (about 4 1/2 pounds unshelled)

  9. 3 tablespoons coarsely chopped fresh Italian flat-leaf parsley

  10. 1 teaspoon minced fresh thyme leaves

  11. 1/8 teaspoon powdered ascorbic acid (1 tablet vitamin C crushed)

  12. Sea salt, preferably gray salt

  13. Freshly ground black pepper

  14. Creme fraiche, basil oil, finely sliced fresh chives , or prosciutto bits, optional

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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