Ramp, Pea, and Sorrel Spring Soup

Ramp, Pea, and Sorrel Soup // 80twenty They say that laughter is the best medicine, and I couldn’t agree more. There really isn’t much that a good, heartfelt belly laugh can’t lift us out of, even if it’s only for a moment. Alongside a good laugh, glorious sunshine-filled days and veggie-centric foods have the same effect on my overall wellbeing. When dark clouds are hanging around too long, I can fall into a bit of a slump. But as soon as the sun comes out, it’s like I’ve never seen a dreary day in my life.  And if I’m feeling a little blah, I’ll reset with some quietness and a green juice and the world will be well again for awhile.  This green-themed soup has the same effect. A delicate purée of all things spring, it gently shifts me in the right direction. When you taste it, you’ll see what I mean–freshness, lightness, brightness, and rejuvenation are what this soup is about. But if what you really need is a laugh, then try this, this, or this! Or feel free to share your own in the comments. We can always use more laughter.

Ramp, Pea, and Sorrel Spring Soup // 80twenty

Ramp, Pea, and Sorrel Spring Soup
Cuisine: Vegetarian, Vegan, Gluten-free
Author: Barely Adapted from Deborah Madison’s Vegetable Literacy
Prep time:
Cook time:
Total time:
Serves: 4
  • ¼ cup sliced ramps (wild leeks), white part only* (If you can’t find ramps, you can use regular leeks)
  • 1 tbsp olive oil or butter
  • 1 tsp salt, divided
  • 1 ½ cups fresh or frozen young peas, thawed
  • 3.5 cups water or vegetable broth, divided
  • 3 cups fresh sorrel, washed and trimmed
  • Pepper, to taste
  • [b]Optional Toppings[/b]
  • Yogurt mixed with a little olive oil and a pinch salt. Combine the yogurt ingredients well, then gently spoon drops of yogurt over top. For the same effect seen in the photos, drag a toothpick through the soup to create a design.
  • Tiny Croutons: Remove the crusts from a slice of bread (gluten-free, if you prefer) then into tiny squares and sauté in butter or olive oil until crispy.
  • Finely chopped chives
  • *Throw the greens into scrambled eggs or make them into a pesto.
  1. Heat a medium-sized pot up over medium heat. Melt the butter or add in the olive oil and add the ramps. Season with 1/2 teaspoon of salt and add 1 cup of water. Cover and simmer for about 10 minutes.
  2. Remove the lid and add the peas and 2.5 more cups of water and bring to a simmer. Cook just until the peas are done, then remove from the heat and add the sorrel. Stir just until the sorrel wilts. This will happen almost immediately.
  3. Blend the soup into a puree, giving it enough time so that all of the vegetable fibres are broken down.
  4. Taste and season with the remaining 1/3 teaspoon of salt and a little bit of pepper.
  5. The soup can be served hot, chilled, or at room temperature.


  • Reply May 27, 2014


    This is so beautiful. I love that vivid + life affirming green.

  • Reply May 31, 2014

    Kelly Renquist

    This looks delicious! Your recipe lists 1/4 sliced ramps. Is that a 1/4 cup or a ratio? Thanks!

    • Reply May 31, 2014


      Hi Kelly, I’m so sorry. The measures are sometimes cut out of my recipes and I can’t figure out why. Thanks for bringing it to my attention. The answer is 1/4 cup and I’ve just updated it. I hope you enjoy!

  • Sounds like the perfect prescription for health: laughter, sunshine and good food!

  • gorgeously styled… and sounds so light and fresh! mmm i need to incorporate more green into my life – totally going to check out your green juice recipe now, as i recently hauled out our juicer.. !

  • What a gorgeous green soup! I love food that is bright and colourful (without artificial dyes, of course). Can’t wait to make this soup! I also get how you feel about the effect green juices and sunny days have on mood and wellbeing- couldn’t agree more!

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