Lamb’s Quarters and Pea Shoots Soup

Name: Lamb’s Quarters and Pea Shoots Soup
Yield: serves 4
Ingredients: 3 tablespoons olive oil; 2 stalks green garlic, or 4 scallions, coarsely chopped; 2 Yukon Gold potatoes, peeled and sliced 1/4 inch thick; Salt and freshly ground black pepper; 4 cups vegetable or chicken stock; 2 large handfuls lamb’s quarters, coarsely chopped; 2 large handfuls pea shoots, coarsely chopped; Juice of 1 lemon; 4 teaspoons chopped fresh chives for garnish

December 14, 2011

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 notes

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