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Lemony sorrel grows like a weed in the garden and is available in all farmers' markets. It is often sold at the supermarket as an herb. Substitute 1/2 cup baby spinach and 1 tbsp lemon juice if you can't find it. The avocado thickens the soup but does not flavour it.

Editor's note: The original version of this article included both tablespoon and cup measurements for the whipping cream in the ingredients list. This version has been updated to show the correct measurement of 2 tbsp whipping cream.

Servings: 4

Ready Time: 3 hours including chilling

Wine Pairings: The bricks (or iron skillet) may weigh the hens down but the zesty embellishments figuratively lift them up. Give the pairing job to a crisp white wine. Most unoaked styles will get along well, though some of the best options, I think, include grassy sauvignon blanc and Spanish albarino. The same goes for the soup. Or try a citrusy, refreshing wheat beer - Beppi Crosariol


2 cups fresh peas

1 cup pea shoots, plus extra for garnish

3 cups chicken stock

1 cup chopped sorrel

1/4 peeled avocado

2 tbsp chopped chives

2 tbsp whipping cream

Salt and freshly ground pepper


Place peas, pea shoots and chicken stock in a pot. Bring to boil then simmer 8 to 10 minutes or until peas are tender. Add sorrel and cook another 1 to 2 minutes until sorrel is wilted. Using a hand blender, purée soup. Add avocado and purée again. Soup will thicken. Stir in cream.

Season well with salt and pepper. Chill. Garnish with extra pea shoots.