This will be probably my favourite soup this spring. It’s so lively green, a little bit sour in taste thanks to sorrel and it’s made of seasonal ingredients. Green peas, fresh sorrel, young leeks and aromatic lovage.
Though this soup seems to fit in all “perfect dish” criteria, it needs some toppings. Crumbled tofu with black salt and few drops of white vinegar. And do not forget about fresh greens. Lovage is the first choice, but you can also use parsley leaves, chives or young spinach. Toppings emphasize the taste. If you don’t want to use tofu, you can add roasted cashews, croutons or just use greens with good olive oil and vinegar.
Based on recipe from “Vegetable Literacy”
2 small leeks or one large (140g)*
1 ½ cup green peas (220g)**
3 cups chopped sorrel
1 tbsp canola oil
3 cups water
½ cups soy milk (optional)
about 150g tofu
handful of pistachios
* white parts, I recommend using young leeks
** fresh or frozen
1. Slice the leeks. In large pot heat the canola oil. Add leeks and 1 cup water. Cook covered for about 10 minutes.
2. Add peas and 2 cups water. Bring to a boil and cook until peas are tender (few minutes).
3. Turn the heat off. Add chopped sorrel and blend until smooth. You can add soy milk if you want. Season with salt and pepper.
Chop lovage. Shell pistachios. Crumble tofu and season with black salt and white vinegar.
Serve with toppings.
Whole soup with toppings:
protein: 58 g; fat: 54 g; carbohydrates: 85,6 g, dietary fibre: 31,1 g;
iron: 18,2 mg; calcium: 1466 mg; zinc: 7 mg
1 serving with toppings:
protein: 19,2 g; fat: 18 g; carbohydrates: 28,5 g, dietary fiber: 10,3 g;
iron: 6 mg; calcium: 488 mg; zinc: 2,3 mg