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July 25, 2018

Pea and Sorrel Soup

July 25, 2018/ Lucy Waverman

Lemony sorrel grows like a weed in the garden and is available in all farmers’ markets. It is often sold at the supermarket as an herb. Substitute 1/2 cup baby spinach and 1 tbsp lemon juice if you can’t find it. The avocado thickens the soup but does not flavour it.

Servings: 4

Ingredients

2 cups fresh peas
1 cup pea shoots, plus extra for garnish
3 cups chicken stock
1 cup chopped sorrel
1/4 peeled avocado
2 tbsp chopped chives
2 tbsp whipping cream
Salt and freshly ground pepper

Method

Place peas, pea shoots and chicken stock in a pot. Bring to boil then simmer 8 to 10 minutes or until peas are tender. Add sorrel and cook another 1 to 2 minutes until sorrel is wilted. Using a hand blender, purée soup. Add avocado and purée again. Soup will thicken. Stir in cream.

Season well with salt and pepper. Chill. Garnish with extra pea shoots.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Pea and Sorrel Soup

Ingredients

Method