Sorrel Sweet Pea Soup

Sorrel is a lemony tasting leaf. I love it over poached trout, wilted over scrambled eggs and in soup. It has a delicate flavour, and like spinach, it cooks down quite a bit. It also goes brown when cooked. Our trick is to add fresh or frozen peas to the mixture to keep the soup bright green. Cut the leaves of the sorrel plant early before it bolts in late spring. It grows over and over again, so you can enjoy it all summer long. Cook it or simply slice very thinly (chiffonade) and serve it over other vegetables. It is surprising in its mild flavour. 

• 3 tbsp butter or vegetable oil
• 1 cup chopped green onions or wild leeks,
• white and tender green parts 
• 1/2 tsp salt, or more to taste
• 1/2 tsp pepper, or more to taste
• 6 to 10 cups sorrel leaves, washed
• 1 russet potato, peeled and chopped
• 4 cups vegetable or chicken stock
• 1 cup frozen or fresh peas

In heavy-bottomed saucepan over low heat, melt butter and add onions; cook, stirring often, until soft and translucent. Add salt, pepper and sorrel leaves; cover with lid until leaves wilt.  

Add potato and stock; cover, increase heat to medium high and bring to a boil, then reduce heat back to low and simmer, covered, for 15 minutes.  

Add peas and let simmer, uncovered, for 2 more minutes; remove from heat and set aside to cool.  

In blender or food processor, purée soup. Taste and adjust for seasonings.

Serve soup cold or warm. We topped our soup with a cube of feta cheese, a drizzle of spruce tip oil and a garnish of dandelion. A simple drizzle of a good-quality olive oil and a sprinkle of chopped fresh chives and chive blossom will work just as well. 

Makes 4 servings 

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