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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 -- without letting them take on any color.
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4
Pour the diluted stock into the saucepan and bring to a simmer.
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5
Add the cream to the vegetable mixture and bring to a simmer again.
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6
Add the peas and return to a simmer (If using frozen peas, do not thaw ahead of time -- just add them frozen in this step).
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7
Adjust the heat to maintain a gentle simmer and cook until the peas are just tender -- about 8 minutes.
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8
Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat.
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9
Transfer in batches to a blender along with the ascorbic acid (*See Note in Description) and puree (NOTE: A food processor doesn't make the soup smooth enough -- you must use a blender).
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10
Add more of the stock-water mixture as needed to thin the soup to a pleasing consistency.
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11
Pour the soup into a bowl set in another bowl filled with an ice bath and stir until cooled (cool it down as quickly as possible).
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12
You may heat this up again when you are ready to serve to just above body temperature, if you prefer warm soup to cold or room temperature.
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13
Serve the soup with optional garnishes as desired.
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14
Enjoy!
