How does a light pea soup sound? It's not just light in color, it's light in flavor too...and no cream! The typical pea soup that we all grew up on, has a smoky ham flavor...not that there's anything wrong with that! This Spring Pea and Arugula Soup has everything light and bright, and with sour cream swirled in, that gorgeous green sure makes it easy on the eyes!
At the restaurant Company of the Cauldron, where Anna and Vince frequent while in Nantucket, this soup uses Sorrel. Have you ever heard of sorrel? I hadn't! Time to do some research, I thought! When Anna asked me to make this dish for her Nantucket themed Great 8 dinner, I knew I had some researching to do! After searching our local ethnic markets, everyday markets and health food markets, finding this delicate leaf wasn't easy. Doing some further investigation and doing my own kitchen "taste test", I found that a substitute of sorrel is arugula. SOLD! That's my all time favorite leaf! It's pretty similar in taste and look of a smaller arugula leaf, and the look of a lighter colored spinach leaf.
Spring Pea and Sorrel Soup was a Gr8 light starter to the Nantucket Clambake Great 8 feast. This is one of those recipes that if you're wanting to whip up something light for a weekend lunch, here you go! This soup is just that! Whether you have fresh peas on hand or the standard frozen bag they both work perfectly with this delicious bowl of goodness. Fresh is usually better, but sometimes easy is the way we have to go on certain days!
Winter, spring, summer or fall, this is one of those recipes that works any time! The best part of this soup isn't just the simplicity of it, it's the fact that it can be served and enjoyed warmed, chilled or at room temperature! Pick your pleasure...let the season decide!
Spring Pea and Arugula Soup
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 large red onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken stock
- 2 cups water
- 1 medium russet potato, peeled and diced
- 3 cups peas,, fresh or frozen
- 1 tightly packed cup pea shoots,, plus additional for garnish
- 3 Tablespoons chopped fresh arugula (or Sorrel. See Gr8 tips below)
- 1/2 cup sour cream
- Salt and pepper, to taste
- Heat the olive oil and butter in a medium saucepan over medium-high heat until the butter is melted.
- Add the onions and garlic and sauté until the onions are tender.
- Add the chicken stock, water and potatoes. Cover and simmer until the potatoes are tender, 10 to 12 minutes.
- Add the peas, pea shoots and arugula and simmer another 3 to 4 minutes until peas are tender. Peas should still be bright green.
- Purée the soup with an immersion blender or in batches in a blender.
- Stir in sour cream. (If the soup is too thick add some water.) Add salt and pepper to your taste.
- Soup can be served warm or chilled. If serving chilled, cover and put in the refrigerator for at least 3 hours and up to 24 hours. Taste and adjust seasonings before serving.
Gr8 Do-Ahead Tip:Soup can be made up to a day ahead of time. Keep covered and chilled until serving.
Gr8 Tip:If you are lucky enough to find sorrel at your local grocer or farmers market, give it a go, using the same measurements as the arugula. Better yet, if you've got a green thumb, add this delicate leaf to your herb garden!