Spring Pea Soup

Ingredients

• 6 servings prosciutto bits fresh finely sliced
• 6 servings pepper black freshly ground
• 0.8 cup celery diced
• 2.3 cups chicken stock see mixed with 2 1/4 cups water
• 0.1 teaspoon powdered ascorbic acid crushed (1 tablet vitamin C )
• 3 tablespoons flat-leaf parsley fresh italian coarsely chopped
• 1 teaspoon thyme leaves fresh minced
• 1 clove garlic crushed
• 0.5 cup heavy cream 
• 1.5 cups leek white green sliced
• 3 tablespoons olive oil extra-virgin
• 4.5 cups peas english shelled ()
• 6 servings sea salt 

Equipment

• bowl
• sauce pan
• blender

Directions

1. Heat the olive oil in a large saucepan over moderate heat.
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. 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.
3. Add the cream to the vegetable mixture and bring to a simmer.
4. 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.
5. Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat.
6. 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.
7. Pour soup into a bowl set in an ice bath and stir until cooled. (we want to cool it down as quickly as possible)
8. Serve soup with optional garnishes.