Sweet Pea Soup With Fresh Sorrel
This vibrant green pea and sorrel soup is bursting with fresh flavors, perfect for a light and flavorful meal. The sweetness of the peas is complemented by the tangy sorrel, creating a harmonious blend in each spoonful. Topped with a dollop of creamy crème fraîche, this soup is a refreshing and delightful dish that can be enjoyed warm or chilled, making it a versatile addition to your recipe repertoire.
— Constant Cookbook
Ingredients
- 3 lb. green peas in the pod (3 cups shelled)
- 3 1/2 cups chicken broth
- 2 Tbs. olive oil
- 1 cup thinly sliced leeks, white and light green portions
- 1/2 tsp. salt, plus more, to taste
- 1/2 cup water
- 1/2 cup packed fresh sorrel leaves
- Freshly ground pepper, to taste
- 1/4 cup crème fraîche
Instructions
- Shell the peas, reserving 3 cups of the freshest-looking pods. Rinse the pods well and coarsely chop. In a saucepan over medium-high heat, combine the broth and pods and bring to a boil. Reduce the heat to a simmer, cover and cook for 15 minutes. Strain the broth into a bowl and discard the pods.
- In a large pot over medium heat, warm the olive oil. Add the leeks and the 1/2 tsp. salt and cook until softened, stirring frequently and reducing the heat as needed to keep the leeks from browning, 5 to 8 minutes. Add the peas, broth and water and bring to a boil. Reduce the heat to a simmer and cook until the peas are tender, 8 to 10 minutes. Stir in the sorrel and cook until wilted, about 1 minute more.
- In a blender or food processor, puree the soup, in batches if necessary, until smooth. Season with salt and pepper. Divide the soup among individual bowls and top each serving with about 1 Tbs. crème fraîche. Or, if you want to serve the soup cold, let it cool to room temperature, cover and refrigerate for up to 1 day. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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