Spring Pea Soup

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3 tablespoons extra-virgin olive oil

1 clove garlic, lightly crushed

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

3/4 cup diced celery

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

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

Sea salt, preferably gray salt

Freshly ground black pepper

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