Sorrel, Pea, and Leek Soup Recipe

Name: Sorrel, Pea, and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained; 1 1/2 tablespoons olive oil; 1 small boiling potato (about 1/4 pound); 1 1/2 cups chicken broth; 1 1/2 cups cold water plus additional to thin soup; 1/2 cup shelled fresh or thawed frozen peas; 1/4 pound sorrel, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed); 1/3 cup sour cream; 1 teaspoon fresh lemon juice, or to taste; Garnish: chopped hard-boiled egg and thin strips of sorrel

Servings: persons

White and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained
1 1/2 tablespoons olive oil
1 small boiling potato (about 1/4 pound)
1 1/2 cups chicken broth
1 1/2 cups cold water plus additional to thin soup
1/2 cup shelled fresh or thawed frozen peas
1/4 pound sorrel, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed)
1/3 cup sour cream
1 teaspoon fresh lemon juice, or to taste
Garnish: chopped hard-boiled egg and thin strips of sorrel

1
In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened.
2
Peel potato and cut into 1-inch cubes.
3
Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender.
4
Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.
5
In a blender puree potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl.
6
Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency.
7
Chill soup, covered, at least 2 hours, and up to 24.
8
Just before serving, stir in lemon juice and salt and pepper to taste.
9
Garnish soup with egg and sorrel.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: White and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained, 1 1/2 tablespoons olive oil, 1 small boiling potato (about 1/4 pound), 1 1/2 cups chicken broth, and more.

Yes, Sorrel, Pea, and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sorrel, Pea, and Leek Soup

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