CLASSES

Sorrel Soup with Leeks and Peas

Sorrel is an herb that has an intense lemony tang that goes perfectly with spring peas in this creamy soup.

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Yield: 6-8 servings

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Active Time: 35 minutes
Start to Finish: 55 minutes

For this recipe you’ll need:

2 tablespoons butter
2 leeks, white and pale green parts only cut into medium dice and washed
2 cloves garlic, minced
2 russet potatoes (1 1/4 pounds), peeled and cut into large dice
6 cups chicken or vegetable stock
6 cups packed sorrel leaves
1/2 cup heavy cream
1/2 to 1 teaspon lemon zest
1 tablespoon fresh parsley, rough chopped
1 cup frozen baby sweet peas, or fresh when they are in season
Salt and pepper to taste
1/2 cup creme fraiche

Heat a large soup pot over medium heat and add the butter. Gently sauté the leeks, stirring occasionally until tender, 5 to 6 minutes. Add the garlic and cook an additional minute.
Stir in the potatoes and stock, and bring to a boil. Reduce the heat to a simmer, and cook until the potatoes are tender, about 20 minutes.
Add the sorrel leaves to the pot, and cook until just heated through, about 1 minute.
Working in batches, puree the soup in a blender until smooth. Return the soup to the pot.
Stir in the cream, lemon zest, parsley and peas, and season with salt and pepper to taste. Note: If using fresh peas, add them first in this step and allow to cook for about 4 minutes or until tender. Then add the remaining ingredients in this step.
Ladle into bowls and top with a dollop of crème fraîche.