Spring Pea and Arugula Soup
This was originally a Spring Pea and Sorrel Soup, but Sorrel is difficult to find. The arugula makes a delicious soup. If you find sorrel in your market, try it!
Servings: 8 cups
- 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)
- ½ 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.
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!