Mint and Pea Shoot Soup

This recipe used Midwest Living recipe for Pea Shoot Soup as a starting point. When Bruce and I were in Columbus, GA, we picked up several herbs and pea shoots at the big Asian Market.

Serves 2 to 4

Instructions

• 2 cups chicken broth or use vegetable broth if you want a vegetarian version
• 1/4 cup of heavy whipping cream
• 2 tablespoons of vegetable oil
• 2 1/2 cups of chopped packed pea shoots
• 1 small onion, sliced or chopped or if you have spring onions or green onions use a cup of them chopped
• 3 to 5 tablespoons of chopped mint
• 1 clove of garlic, sliced
• Salt to taste
• Black pepper to taste

Tools

Medium size stock pot, large skillet, knife and cutting board, measuring cup, immersion blender or blender or food processor

Instructions

1. Prep the vegetables.
2. In the stock pot, combine the stock and heavy whipping cream. Heat over medium heat until boiling. Reduce heat to low and let simmering for 5 minutes.
3. While waiting for the stock and cream mixture to be ready, heat the oil in the large skillet over medium high heat until it lightly shimmers. Add the onions, garlic, pea shoots, and mint to the hot oil. Sauté for 1 to 2 minutes. Add salt and pepper and stir. Remove from heat.
4. Once the stock and heavy cream is ready, add the vegetables to the stock pot. Allow the mixture to simmer for 2 to 3 minutes to warm the vegetables through. Remove from heat.
5. Using an immersion blender, purée until mostly smooth. You can also use a blender or food processor to purée the soup. Taste for seasoning and add salt and pepper, if needed.
6. Ladle into bowls and garnish with pea sprouts or mint leaves for an extra touch.

Notes:

This is a light and refreshing soup. Bruce thought this would be a delicious starter for trout. He also thought it would be lovely served as a starter for lamb.