Photography by Angie Norwood Browne
2 small leeks
1 T. butter
Sea salt and Pepper
1 1/2 cups fresh or frozen peas
3 cups water
2 to 3 cups sorrel
Quarter leeks, slice them crosswise and wash well. Melt butter in soup pot. Add leeks and 1 cup water, season with salt.
Simmer for 10 minutes. Add peas and 3 cups water bring to a simmer. Cook until peas are done just a matter of minutes.Turn off the heat and stir in sorrel.
Puree the soup in blender. Taste for salt and pepper. You can finish with creme fraiche, yogurt or herbs.
Recipe by Deborah Madison from her new book Vegetable Literacy
Food Styling by Emily Browne