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Spring Soup


  • 3 tablespoons extra-virgin olive oil
  • 2 cups sliced leek
  • 3/4 cup diced celery
  • 2 1/2 cups chicken stock
  • 2 1/2 cups water
  • 3/4 cup heavy cream
  • 5 cups shelled peas or 5 cups frozen peas, thawed
  • 4 tablespoons coarsely chopped fresh Italian flat-leaf parsley
  • 3 teaspoons minced fresh thyme leaves
  • Squeeze of lemon
  • Sea salt
  • Freshly ground black pepper
  • Sour cream, finely sliced fresh chives, and thyme sprig, for garnish


Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and celery and cook until the vegetables soften, about 5 minutes. Then pour the stock and water into the saucepan and bring to a simmer.

Add the cream and return to a simmer. Add the peas and return to a gentle simmer. Cook until the peas are just tender, about 5 to 8 minutes. Add the herbs and lemon juice and simmer just about 1 minute longer. Transfer soup in batches to a blender and puree, or use an immersion blender. Serve soup with sea salt to taste and garnishes. Serves 6 to 8.