Ingredients

• 1/4 cup extra virgin olive oil, plus more for serving
• 2 medium leeks, trimmed, white and green parts halved lengthwise, then thinly sliced and rinsed (about 4 packed cups)
• 2 celery stalks, trimmed and thinly sliced (about 1 1/2 cups)
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1/4 cup white vermouth or white wine
• 3 garlic cloves, peeled and minced
• 5 cups chicken stock, preferably homemade
• 3 1/2 cups fresh shelled peas
• 5 ounces fresh baby spinach (about 5 packed cups)
• 1/2 packed cup coarsely chopped fresh flat-leaf parsley leaves and tender stems, plus more for serving
• 1 cup raw small shaped pasta, such as ditali or shells (optional), cooked al dente according to package directions
• Crème fraîche, for serving
• Chopped chives and torn fresh dill, for serving
• 1 lemon, for zesting

Directions

Step 1

In a large pot, heat 1/4 cup olive oil over medium heat. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.

Step 2

Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high heat.

Step 3

Once the liquid comes to a boil, add the peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from the heat, then stir in the spinach until wilted. (This will happen quickly.) Stir in the parsley.

Step 4

Working in batches, transfer the soup to a high-powered blender and purée until creamy. (A food processor or immersion blender would work as well, though they may take a little longer.) Return the soup to the pot and season to taste with salt and pepper. Divide the soup among warmed bowls. Add the pasta, if using, then top with a dollop of crème fraîche. Drizzle recklessly with extra virgin olive oil. Sprinkle with a pile of herbs, grate fresh lemon zest on top, and serve immediately.