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Spring Pea and Arugula Soup
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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
Author: Debbie


  • 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.
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!
Tried this recipe?Mention @Great8Friends or tag #gr8food!