Best Sorrel Pea And Leek Soup Recipes

LEMONY PEA AND SPINACH SOUP

Lemony Pea and Spinach Soup image

This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with the optional addition of pasta - it tastes like spring, but can be prepared perennially. Unlike many one-note blended pea soups, this one celebrates textures and flavors: Divide your soup across several bowls, then add a spoonful of pasta and a dollop of crème fraîche for bright tanginess. Because this light soup is vegetable-based, drizzle it with plenty of olive oil, for richness, and pile on as many fresh herbs as you can. Lemon zest is a garnish, but nonnegotiable for this dish to sparkle.

Provided by Alexa Weibel

Categories soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving
2 medium leeks (about 1 pound), trimmed, white and green portions halved lengthwise, then thinly sliced and rinsed (about 4 packed cups)
2 celery stalks, trimmed and thinly sliced (about 1 1/2 cups)
Kosher salt and black pepper
1/4 cup vermouth or white wine
3 garlic cloves, minced
5 cups chicken stock
16 ounces frozen peas (about 3 3/4 cups) (see Tip)
5 ounces fresh baby spinach (about 5 packed cups)
1/2 packed cup coarsely chopped fresh parsley leaves and tender stems, plus more for serving
1 to 1 1/2 cups small shaped pasta, such as ditali or shells (optional), cooked (about 2 to 3 cups)
Crème fraîche, for serving
Chopped chives and torn fresh dill, for serving
1 lemon, for zesting

Steps:

In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.

LEEK, PEA & WATERCRESS SOUP

Leek, pea & watercress soup image

Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat

Provided by GF member Megan Bassett

Categories Soup, Starter

Time 32m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil , plus a drizzle to serve
2 leeks , finely sliced
4 small garlic cloves , crushed
650-800ml hot veg stock
80g watercress
400g frozen peas
1 small lemon , zested and juiced
small bunch of parsley , finely chopped
dairy-free crème fraîche and crusty bread, to serve (optional)

Steps:

Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.

Nutrition Facts : Calories 154 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

SORREL, PEA, AND LEEK SOUP

Sorrel, Pea, and Leek Soup image

Categories Soup/Stew Leafy Green Herb Onion Freeze/Chill Low Fat Low Cal Chill Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 11

Ingredients

white and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained
1 1/2 tablespoons olive oil
1 small boiling potato (about 1/4 pound)
1 1/2 cups chicken broth
1 1/2 cups cold water plus additional to thin soup
1/2 cup shelled fresh or thawed frozen peas
1/4 pound sorrel*, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed)
1/3 cup sour cream
1 teaspoon fresh lemon juice, or to taste
Garnish: chopped hard-boiled egg and thin strips of sorrel
available seasonally at some supermarkets and specialty produce markets

Steps:

In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.
In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.
Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.