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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I made this soup for company dinner and it was a hugh hit. Thanks to Michael Chiarello. Ingredients:
3 tablespoons extra virgin olive oil |
1 garlic clove, lightly crushed |
1 1/2 cups leeks, sliced, white and pale green parts only |
3/4 cup celery, diced |
2 1/4 cups chicken stock |
2 1/4 cups water |
1/2 cup heavy cream |
4 1/2 cups peas, shelled english |
3 tablespoons parsley, coarsely chopped fresh italian flat-leaf |
1 teaspoon thyme, minced fresh leaves |
1/8 teaspoon ascorbic acid (1 tablet vitamin c crushed) |
sea salt, preferably gray salt |
pepper |
creme fraiche or basil oil or finely sliced fresh chives or prosciutto, bits |
Directions:
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 sliced white and pale green parts of the leek and celery. Stir often while cooking until the vegetables soften, about 8 minutes. Do not let them color. Then pour the diluted stock into the saucepan and bring to a simmer.
2. Add the cream to the vegetable mixture and bring to a simmer. Add the peas 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. Pour soup into a bowl set in an ice bath and stir until cooled. (we want to cool it down as quickly as possible) Serve soup with optional garnishes.
3. Chef's Tip: Ascorbic acid helps keep the green color in pureed herbs and vegetables. If you have vitamin C tablets on hand, just crush one with a rolling pin and add it to the mixture in the blender. Note that you'll need a blender to puree the soup. A food processor doesn't make it smooth enough.
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