Pea shoots are the essence of spring time and I have been enjoying several salads with pea shoots, but I wanted to figure out a way to use the bottom half of the shoots, those tougher, larger, fibrous stalks. I decided to make a pea shoos pureed soup.
In my 2 quart pan, I melted 1 TBSP of butter on medium low. I chopped up half of a medium yellow onion and sautéed them in the butter. I crushed and chopped up two cloves of garlic and added them and let them cook. Then I chopped up 3 slices of bacon into small pieces and let them cook with the onions and garlic.
While they sautéed, I chopped up 4 red potatoes into 2 inch cubes. Once the bacon was done,, I added 1 quart of chicken broth (from the roast chicken I made last week) and the chunks of red potatoes. I put a lid on the pan and let them cook until fork tender. You can use a potato masher to mash them up a bit.
While the potatoes cooked, I rinsed the pea shoots in cold water and chopped up all but the tender top shoots into 2 inch long pieces or so. Add to the soup and let cook.
Remove from heat and let cool. Then puree until smooth. Because the pea shoots can be fibrous, after the soup was pureed, I poured it through a strainer so the resultant soup was smooth with no bits of pea shoot fibers or stalks remaining. I cut a lemon in half, and juiced it into the soup. Adding a bit of salt and pepper to taste and it was done, just needing a bit of reheating before serving – garnished with some tendrils of pea shoots.
This makes 8 servings. The soup is bright and delicious. The lemon juice is absolutely what makes the soup so delicious – hot or cold.