Sorrel Soup with Leeks and Peas
A tangy soup that soothes the soul!
Equipment
- Immersion blender, blender or food processor
Ingredients
- ½ cup leeks - white part only (thoroughly rinsed and cut into thin circles)
- 1 Tbsp. olive oil
- 1½ cups fresh -or- frozen baby peas, thawed
- 3 to 3½ cups water, divided (vegetable broth may be substituted)
- 1 16.9 oz jar preserved sorrel, undrained (3 cups fresh sorrel or fresh spinach washed and trimmed (if available). If using spinach, add lemon juice according to your taste.)
- *Salt and Pepper (to taste - *Note: preserved sorrel can be quite salty. Don’t add any salt to the recipe until you've tasted the finished product)
Garnishes (Optional):
- parsley, chives, or scallions (finely chopped)
- plain yogurt (not Greek-style), combined with a little olive oil (for drizzling)
Instructions
- Heat a 3-to-4-quart pot on medium heat. Heat the olive oil and then add the leeks. Add 1 cup of the water (or vegetable broth, if using). Cover and simmer for about 10 minutes.
- Remove the lid; add the peas, preserved sorrel with its liquid, and 2 to 21/2 cups of water or broth. Bring to a simmer. Cook just until the peas are done, about 3-5 minutes. (If using fresh sorrel, cook until peas are tender, then add fresh sorrel and cook until wilted, about 1 to 2 minutes.)
- Using an immersion blender, regular blender or food processor, blend the soup into a smooth puree.
- Season with a little bit of pepper and additional salt, if necessary. Reminder: Preserved sorrel tends to be salty so taste soup before adding any additional salt.
- Garnish the soup with chopped parsley, chives, or scallions, if desired. Or drizzle with plain yogurt-olive oil mixture.
- Serve with pita bread, crackers, or a bread of your choice
Notes
If you find the sorrel soup too tart, blend-in some cream or plain yogurt to help tone it down.
Tried this recipe?Let us know how it was!