Spring Pea Soup #WeekdaySupper

Instructions

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.