Pea and Sorrel Soup

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


  • 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


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.