Springtime is in full swing so let's get cooking with a special springtime herb - Sorrel.
Hardy springtime herbs are a great culinary boost to any cook’s kitchen. Even if you don’t have access to a garden or a window box, dried herbs are still as good as fresh. Many herbs make their return in spring such as chamomile, sage, oregano, thyme and of course, sorrel.
All herbs have wonderful health benefits – sorrel is not alone in its attributes. A good source of essential fibre in healthy salads and useful to boost your immune system with high levels of vitamin A and vitamin C. Very refreshing to cleanse your tastebuds especially as an accompaniment to oily fish or fried or barbecued foods.
Pot-grown sorrel is very robust and generally easy to grow - and low maintenance (but watch out for slugs)! The sorrel leaves are shaped like a spinach leaf. With a strong, bitter, lemony flavour, the young leaves are ideal for salads whereas the more mature leaves can be used in soups, casseroles, flavours for pesto, sauces and omelettes. Use as an alternative in a salad dressing when a lemon is not available.
Try Sorrel leaves in this delicious soup recipe.
Sorrel and Pea Soup
1 tablespoon extra-virgin oil
1 small garlic clove
1 small onion
500g frozen green peas
2 flatleaf parsley sprigs chopped
4 tablespoon small sorrel leaves chopped
750ml vegetable or chicken stock
3 tablespoon single cream
Freshly-ground Black pepper
• Heat extra-virgin olive oil in a large saucepan.
• Finely chop the garlic and onion. Fry gently for a few minutes until the onions are soft.
• Add the peas, sorrel, parsley and stir well for a few minutes.
• Stir in vegetable stock and season to taste.
• Partly cover and cook over a low heat, stirring occasionally, for 15-20 minutes.
• Remove from heat and allow to cool.
• Use a blender to puree the soup.
• Check seasoning and stir in the cream.
• Gently reheat the soup.
• Serve immediately, garnished with a few chopped sorrel leaves.
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Sorrel and Pea Soup
- 1 tablespoon extra-virgin oil
- 1 small garlic clove
- 1 small onion
- 500 g frozen green peas
- 2 flatleaf parsley sprigs chopped
- 4 tablespoon small sorrel leaves chopped
- 750 ml vegetable or chicken stock
- 3 tablespoon single cream
- Sea Salt
- Freshly-ground Black pepper
- Heat extra-virgin olive oil in a large saucepan.
- Finely chop the garlic and onion. Fry gently for a few minutes until the onions are soft.
- Add the peas, sorrel, parsley and stir well for a few minutes.
- Stir in vegetable stock and season to taste.
- Partly cover and cook over a low heat, stirring occasionally, for 15-20 minutes.
- Remove from heat and allow to cool.
- Use a blender to puree soup.
- Check seasoning and stir in the cream.
- Gently reheat soup.
- Serve immediately, garnished with a few chopped sorrel leaves.
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