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1
Heat the olive oil in a large saucepan over moderate heat.
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2
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.
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3
Stir often while cooking until the vegetables soften, about 8 minutes.
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4
Do not let them color.
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5
Then pour the diluted stock into the saucepan and bring to a simmer.
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6
Add the cream to the vegetable mixture and bring to a simmer.
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7
Add the peas and return to a simmer.
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8
Adjust the heat to maintain a gentle simmer and cook until the peas are just tender, about 8 minutes.
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9
Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat.
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10
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.
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11
Pour soup into a bowl set in an ice bath and stir until cooled.
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12
(we want to cool it down as quickly as possible) Serve soup with optional garnishes.
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13
Chef's Tip: Ascorbic acid helps keep the green color in pureed herbs and vegetables.
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14
If you have vitamin C tablets on hand, just crush one with a rolling pin and add it to the mixture in the blender.
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15
Note that you'll need a blender to puree the soup.
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16
A food processor doesn't make it smooth enough.
