Spring Pea and Sorrel Soup Recipe

Name: Spring Pea and Sorrel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 medium leeks, white and pale green parts washed, drained and chopped; 1 small boiling potato, peeled and coarsely chopped; 2 cups chicken stock; 1 cup water; 3/4 cup shelled fresh or thawed frozen petite peas; 1/4 pound sorrel, stems discarded and leaves washed and cut into thin strips; 1/3 cup sour cream; 1 teaspoon fresh lemon juice; Salt and pepper, to taste; Vegetable oil for frying; 1 leek, white and pale parts washed, drained and julienned; 1/2 cup sour cream; 2 to 3 tablespoons milk

Servings: persons

2 tablespoons olive oil
3 medium leeks, white and pale green parts washed, drained and chopped
1 small boiling potato, peeled and coarsely chopped
2 cups chicken stock
1 cup water
3/4 cup shelled fresh or thawed frozen petite peas
1/4 pound sorrel, stems discarded and leaves washed and cut into thin strips
1/3 cup sour cream
1 teaspoon fresh lemon juice
Salt and pepper, to taste
Vegetable oil for frying
1 leek, white and pale parts washed, drained and julienned
1/2 cup sour cream
2 to 3 tablespoons milk

1
In a large saucepan heat olive oil over moderate heat and cook leeks until softened.
2
Add potato, chicken stock, and water to the leeks and simmer, covered, about 10 minutes, or until potato is tender.
3
Stir in peas and simmer, uncovered, for about 5 minutes or until peas are tender.
4
In a blender puree the soup in batches with the sorrel until very smooth, transferring to a bowl.
5
Whisk in the sour cream and additional water, if necessary, to achieve desired consistency.
6
Chill soup, covered, for at least 2 to 3 hours and up to 24 hours.
7
Before service, taste soup and adjust seasoning with lemon juice, salt and pepper.
8
In a skillet heat vegetable oil over moderately high heat and fry julienned leek in oil until golden brown.
9
Transfer frizzled leeks to paper towels to drain.
10
In a small bowl whisk together sour cream and milk and transfer to a plastic squeeze bottle or a sealable plastic bag.
11
To serve, ladle soup into serving bowl.
12
Drizzle sour cream mixture in a decorative pattern from the plastic squeeze bottle or from a corner of the sealable plastic bag that has been snipped off with scissors.
13
Garnish soup with frizzle leeks.

440

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 medium leeks, white and pale green parts washed, drained and chopped, 1 small boiling potato, peeled and coarsely chopped, 2 cups chicken stock, and more.

Yes, Spring Pea and Sorrel 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.

Spring Pea and Sorrel Soup

How did you like this recipe?

Frequently Asked Questions