Spring Pea Soup

Makes 6 servings

cami

ingredients

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
Crème fraîche, Basil Oil, finely sliced fresh chives, or Prosciutto Bits (optional)

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 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.
2
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.
3
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 crème fraîche or Basil Oil, or a sprinkling of chives or Prosciutto Bits.

Source: cami