Spring Sorrel and Minty Pea Soup

Written by Diana - June 7, 2012 2 Comments

 

 

 

 

 

 

 

 

I love Peas, though usually when we plant them they usher in the summer closer to the end of the month.  We love fresh picked peas though they can be a chore, picking and shelling take a while.  We usually pick during the day and in the evening shell as much as we can so it can go right into the freezer.  Fresh picked peas are only fresh for so long.

The unshelled peas in our market bag made me smile at remembering the kids gathered around sitting on the floor with paper bags spread out to catch the pods as we shelled the peas, snatching up peas here and there and trying to catch the small round seeds as they tried to escape their snug little cases.  I know someone who says she won’t buy peas from the store because two steps away from the garden they just weren’t as fresh as they were when picked.  It’s true there’s a difference, savor the freshest peas while they’re in season while you can get them.

This soup was made with the peas from my market bag along with fresh sorrel and mint from my gardens.  The sorrel comes back every year and is actually planted in my flower garden.  My daughter planted it there accidentally one year and it’s grown so well I leave it where it is.  The soup is a fresh pea soup not the split pea soup you make with dried peas in the winter.  The recipe makes two servings – but my husband wasn’t around and I couldn’t stop, so I ate it all myself.  If you double the recipe, you’ll just eat four bowls worth instead of two because you won’t want to share, it’s that good.

Spring Sorrel and Minty Pea Soup
 
Prep time
Cook time
Total time
 
A really tasty spring soup using fresh peas, sorrel and mint.
Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 1 - 2 tbs butter
  • Big Bunch of Sorrel
  • 1½ cups of shelled peas
  • ¼ cup of white wine
  • ¼ cup of chicken stock
  • 1 cup of cream
  • 1 nice bunch of mint
  • ¼ cup of peas
Instructions
  1. Melt butter in a sauce pan.
  2. Chop sorrel into small pieces and saute in butter until melted. It will look like a lot less after it wilts.
  3. Pour the white wine in the sauce pan and simmer it down.
  4. Add in the chicken stock, the cream and ¾ of the peas.
  5. Simmer on med heat and let thicken a little.
  6. Chop the mint and add most of it to the saucepan.
  7. Pour into magic bullet or food processor and pulse until just about smooth.
  8. Pour back into saucepan add in the rest of the peas and mint and heat through, though don't boil or really simmer.
  9. Pour into bowl and garnish with mint sprig

 

Read the Comments

2 Outstanding Responses to "Spring Sorrel and Minty Pea Soup"

    Lauren Vaughan on June 8, 2012 at 12:28 pm

    This sounds outstanding!!  Thanks for sharing!

    Diana on June 15, 2012 at 11:12 am

    Thanks Lauren, this was pretty. Thanks for stopping by.

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