Puree of Pea and Pea Shoot Soup
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ teaspoon ground cumin
- 2 teaspoons grated ginger
- 1 onion, peeled, diced small
- 1 medium potato, peeled, chopped small
- 2 cups peas
- 1 cup pea shoots, plus extra for garnish
- 1 quart (4 cups) chicken or veggie broth, preferably homemade and organic
- 1 teaspoon sea salt
- 1 lemon, zested
- 2 tablespoons sriracha chili sauce
- ½ cup crème fraîche or sour cream
- 2 tablespoons fresh lemon juice
Instructions
- Heat oil and butter in medium sauce pot over medium heat. Add cumin and ginger and stir for a few seconds until fragrant. Add diced onion and potato and cook until slightly caramelized, about 5 minutes. Add peas, pea shoots and broth. Bring to a boil and simmer over low heat for 8 to 10 minutes, until potatoes are tender. Meanwhile, swirl sriracha chili sauce and lemon juice through crème fraîche or sour cream to make chili cream. Remove soup from heat and use a handheld immersion blender to purée soup until smooth (or cool slightly, purée in batches in a blender and return to pan). Warm over low heat, then season with salt and stir in lemon zest. Ladle soup into bowls. Top with a swirl of chili cream and extra sautéed pea shoots for garnish.
