Lamb’s Quarters and Pea Shoots Soup
This lighter take on cold spinach soup gets its rich texture from potatoes instead of the traditional cream. Lamb’s quarters grow wild and are sometimes considered a weed, but they taste like chard or spinach when cooked. Pea shoots are the young leaves and tendrils of pea plants (shown below). Long used in Chinese cooking, pea shoots have a strong, fresh pea flavor.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat a stockpot over medium-high heat, add the oil, and then add the green garlic. Cook, stirring frequently, until soft, about 5 minutes. Add the potatoes and 2 teaspoons salt, stir, and pour in the stock. Cover the pot and bring to a boil. Decrease the heat and simmer, covered, until the potatoes are soft, about 10 minutes.
Step 2
Stir in the lamb’s quarters, cover, and cook until the leaves are soft but still bright green, about 4 minutes. Add the pea shoots and cook for another minute. Pour the soup into a blender and blend until smooth. Add salt and pepper to taste.
Step 3
Serve warm or cold, garnished with a dash of lemon juice and a teaspoon of chives.
