I was asked to do something special for Yummly today for St. Patrick’s Day. I instantly wanted to make a stew. Some areas are still having very cold temperatures and a good warming stew for St. Patrick’s would help out. This is a bit of a twist on a stew, as it is served up in a large bowl with the gravy poured on top. I great feast for your Irish table. Come on over to YUMMLY to see the RECIPE. You will really love this one!!
A beautiful soup to celebrate St. Patrick's Day and Spring!!
3 Tbsp. olive oil
2 cloves garlic, minced
1½ cups sliced leeks, white and pale green parts only
¾ cup celery, diced
⅓ cup white wine
4 cups chicken or vegetable stock
4 cups frozen peas
3 Tbsp. parsley and more for garnish
½ tsp. thyme leaves
⅛ tsp. ascorbic acid, vit. C pill
Salt and pepper to taste
½ cup heavy cream, and more for garnish
Heat the oil in a large pot and saute the garlic first for a few seconds and then add the leeks and the celery. Do not let them brown, but continue to saute until softened, about 5 min. Add the white wine and reduce until almost gone about 3 min. Pour in the stock and let simmer for 15 min.
Add the peas, parsley and thyme return to a simmer and cook until tender, about 5 min. Add the ascorbic acid and blend until smooth in a blender.
Reheat in the pot and add cream. Do not let it boil. Serve with more cream on top and parsley if desired.