Sorrel, Pea and Leek Soup

I have a new love, Sorrel. Sorry watercress I’m not leaving you for good BUT Sorrel is a pretty special green. Champions mountain organics @ Everliegh Markets sells 100g bags of Wood Sorrel. I went looking for a recipes with Sorrel and found this soup on the Epicuious site. Its a treat.

You’ll need.

White and pale green parts of 3 leeks chopped washed well and drained

1 1/2 tablespoons olive oil

1 small boiling potato

1 1/2 cups vegetable broth

1 1/2 cups cold water plus additional to thin soup

1/2 cup shells fresh or thawed frozen peas

1/4 pound sorrel, stem 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

In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Pell potato and cut into 1-inch cubes
Add potato, broth and 1 cup water to leeks and simmer, covered, about 5 minutes, or until peas are tender

In a blender puree potato mixture with sorrel in 2 batches until very smooth, transferring to a bow. Whisk in sour cream and remaining 1/2 water, adding additional to thin soup to desired consistency.

Chill soup covered, at least 2 hours and up to 24.

I had mine warmed……..but the is one to think of for summer.

Share this Post

Leave a Reply

Your email address will not be published.