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sorrel and pea soup recipe

Sorrel and Pea Soup

Course lunch, Soup, starter


  • 1 tbsp extra-virgin oil
  • 1 small garlic clove
  • 1 small onion
  • 500 g frozen green peas
  • 2 flatleaf parsley sprigs chopped
  • 4 tbsp small sorrel leaves chopped
  • 750 ml vegetable or chicken stock
  • 3 tbsp 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.
Keyword lunch, soup, starter