English Cream of Sorrel Soup with Peas
English Cream of Sorrel Soup with Peas - A gourmet British soup using small round sorrel leaves. Chilled or hot, garnished with croutons and finely chopped sorrel. Perfect for a detoxifying lunch or...
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Cooking tools:
- Saucepan
- Stove
- Immersion blender
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon rapeseed oil
- 1 onion, peeled and finely sliced
- 1 large potato, peeled and cubed
- 300g fresh sorrel leaves
- ½ litre vegetable stock
- ½ litre milk
- 1 tablespoon creme fraiche or 1 tablespoon double cream
- 100g frozen garden peas (defrosted)
- salt and pepper, to season
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