Spring Pea Soup Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
423
FAT
50%
CHOL
14%
SOD
6%

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Ingredients for 6 servings

3 tablespoons coarsely chopped fresh Italian flat-leaf parsley

3/4 cup diced celery

3 tablespoons extra-virgin olive oil

2 1/4 cups chicken stock mixed with 2 1/4 cups water

Sea salt, preferably gray salt

1 1/2 cups sliced leek, white and pale green parts only

Freshly ground black pepper

1 teaspoon minced fresh thyme leaves

Creme fraiche, basil oil, finely sliced fresh chives, or prosciutto bits, optional

1/2 cup heavy cream

1 clove garlic, lightly crushed

4 1/2 cups shelled English peas (about 4 1/2 pounds unshelled)

1/8 teaspoon powdered ascorbic acid (1 tablet vitamin C crushed)

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