Lemony Pea and Spinach Soup

cooking.nytimes.com

¼ cup extra-virgin olive oil, plus more for serving

2 medium leeks (about 1 pound), trimmed, white and green portions halved lengthwise, then thinly sliced and rinsed (about 4 packed cups)

2 celery stalks, trimmed and thinly sliced (about 1 ½ cups)

Kosher salt and black pepper

¼ cup vermouth or white wine

3 garlic cloves, minced

5 cups chicken stock

16 ounces frozen peas (about 3 ¾ cups) (see Tip)

5 ounces fresh baby spinach (about 5 packed cups)

½ packed cup coarsely chopped fresh parsley leaves and tender stems, plus more for serving

1 to 1 ½ cups small shaped pasta, such as ditali or shells (optional), cooked (about 2 to 3 cups)

Crème fraîche, for serving

Chopped chives and torn fresh dill, for serving

1 lemon, for zesting

Directions at cooking.nytimes.com

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