Chilled Spring Pea Soup – St. Supéry Estate Vineyards & Winery

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, lightly crushed
• 1 1/2 cups sliced leek, white and pale green parts only
• ½ cup dry white wine
• 2 1/4 cups chicken stock mixed with 2 1/4 cups water
• 1/2 cup heavy cream
• 4 1/2 cups shelled English peas (about 4 1/2 pounds unshelled)
• 3 tablespoons coarsely chopped fresh Italian flat-leaf parsley
• 1 teaspoon minced fresh thyme leaves
• Sea salt
• Freshly ground black pepper