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.