Spring Sorrel Soup

10 ingredients
7 steps

Ingredients

  • 3 bunches sorrel
  • 1 bunch parsley
  • 2 large onions
  • 3 cloves
  • 1 cup salted butter
  • 6 cups peas
  • 12 cups chicken stock
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • hard-boiled egg (to garnish)

Directions

  1. 1
    Melt butter in the bottom of pot.
  2. 2
    Add onions and cook until transparent.
  3. 3
    Add chicken stock, lemon juice, cloves, salt, pepper, and peas.
  4. 4
    Cook until peas are almost done.
  5. 5
    Add parsley and cook five more minutes.
  6. 6
    Add sorrel just before serving, so leaves just wilt.
  7. 7
    Garnish with hard boiled eggs and serve.

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