Sorrel is lemony-tasting herb that looks a bit like spinach or arugula. It enhances sauces and soups. When mixed with sweet fresh peas, it makes a decadent soup. You can use frozen peas rather than fresh, if you wish. If sorrel is not available use spinach and two tablespoons lemon juice instead.

3 cups chicken stock

1 cup chopped onions

2 cups shelled peas (fresh or frozen)

2 cups coarsely chopped sorrel leaves

1 tablespoon lemon juice

¼ cup whipping cream

Salt and freshly ground pepper

2 tablespoons chopped chives

Combine stock and onions in a pot over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add peas and simmer for 5 minutes longer. Add sorrel and cook another 2 to 3 minutes or until sorrel is wilted and peas are tender. Add lemon juice.

Use an immersion blender to purée mixture until smooth. Add cream. Raise heat and bring to boil. Season with salt and pepper to taste. Serve hot or cold sprinkled with chives. Serves 4.