Recipe courtesy of Gourmet Magazine

Sorrel, Pea, and Leek Soup

Save Recipe
  • Level: Easy
  • Yield: makes 4 1/2 cups
  • Nutrition Info
Share This Recipe


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

Chopped hard-boiled egg, for garnish

Thin strips of sorrel, for garnish


  1. 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.
  2. In a blender puree 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.
  3. Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.