Spring Pea Soup #WeekdaySupper
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
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
  1. 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.
  2. 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.
  3. Reheat in the pot and add cream. Do not let it boil. Serve with more cream on top and parsley if desired.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/spring-pea-soup-weekdaysupper/