Pea and Sorrel Soup

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.

Ready time: 3 hours including chilling

Servings: 4

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.