“A great recipe for spring. It uses the earliest vegetables, like sorrel, and has a refreshing taste. To make this recipe year round, replace the sorrel with spinach and 1/2 cup lemon juice. Replace the chicken stock with vegetable stock for a vegetarian soup.”
READY IN:
45mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

Directions

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

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