Searching for Spring: Green Pea & Pea Shoot Soup
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by Ksenia Skvortsova[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text]Spring! It’s coming. Even with the up and down weather of the past few months, there is a certain hopefulness and crispness in the air.
Visiting the Union Square Greenmarket here in New York, no matter the season, always gives you that whiff of greener pastures. It’s one of my favorite breaks to take in an otherwise busy day.
If you’re a foodie and you’re in town, it is also a must place to visit (the market is open Monday, Wednesday, Friday and Saturday). You get to see a little bit of the bounty of the whole tristate area and I love chatting and catching up with my favorite growers – they are a treasure trove of information!
The farmers and their beautiful products always provide me with inspiration for a new dish and I love seeing the colors change with every season.
Sure, there is still plenty of earthy browns, yellows and oranges of winter root vegetables. But, the brighter, shyer greens of spring produce are also starting to peek out.
Last weekend’s visit to the market had me very excited because I saw the first sweet peas of the season – fresh, young green pea shoots and flowers, which are my absolute favorite bloom and scent of spring and summer.
While we wait for spring to arrive in full force, you can use fresh or frozen peas for this soup recipe, which can also be served chilled in warmer months.
Green Pea and Pea Shoot Soup
- 3 cups shelled fresh peas or 1 package frozen peas, thawed
- 1/4 cup loosely packed pea shoots
- 1 cup vegetable stock (you could use more, if you would prefer a thinner soup)
- 1 t freshly squeezed lemon juice
- 1 T olive oil
- salt, pepper
- crumbled goat cheese
- chive flowers (optional)
- Heat olive oil in a deep pan, add pea shoots, salt and pepper and sauté lightly, just until wilted.
- Add vegetable stock and bring to a boil. Add the peas and bring back up to boil, then take off of heat right away.
- Let cool slightly, then add lemon juice and process (in batches, if necessary) until smooth in a food processor or blender.
- Taste for seasoning. Cool at room temperature and then refrigerate, if serving chilled.
- Otherwise, serve warm. Top with chive flowers and stir through crumbled goat cheese before serving.
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