Spring Pea Soup
- 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.
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