Pea Shoot Soup
| Servings | Prep Time |
| 2 People | 20 Minutes |
| Cook Time |
| 40 Minutes |
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This delicious recipe gets its pea flavor from pea shoot microgreens. It has a thick, hearty texture and a hint of spicy and sweet provided by carrots, corn, and poblano peppers. It makes a starter or even a full meal.
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- 1 Large Turnip Chopped into 1/2" cubes
- 1 Large Carrot Diced
- 2 Medium Leeks
- 2 Ears Corn on the cob
- 2 oz Pea shoots 1 pkg of Underground Greens shoots
- 2 cloves garlic Diced
- 1 Large Poblano pepper
- 5 Cups Chicken stock Substitue vegetgable stock for vegetarian version
- 1 tsp Salt
- 1 tbsp olive oil
- 2 Slices bacon
- 1/2 lb Chicken breast
- 1 oz Goat cheese
- Roast poblano pepper over the gas burner or under the broiler until charred on all sides
- While hot, put it into a sealable bag and let rest for 10-15 minutes
- Peel the skin and chop into small pieces
- Cut the corn off the cob
- Sauté in a separate pan until slightly browned and has a nice nutty smell and flavor
- Set aside for use in the soup base
- If adding bacon, chop it into small pieces
- Sauté until crispy in a medium size saucepan
- Remove from the pan onto a paper towel and save for garnish
- If adding chicken, dice it into ¼ inch cubes
- Sauté in bacon fat (or olive oil if not using bacon) until no longer pink
- Remove from the pan and set aside
- Clean and roughly chop leeks and sauté in pan until softened (about 6-8 minutes)
- Add pea shoots (save a few shoots for garnish) and cook until wilted, about 2 minutes
- Add garlic to the pan and sauté for about 30 seconds until fragrant
- Add poblano pepper, carrots and turnip
- Pour chicken stock to cover (if you like soup to be a bit thinner, add more stock or water)
- Boil for about 20 minutes until carrots and turnip are soft
- Turn off the heat and add half of the corn to the saucepan
- If available, use an immersion blender to puree the soup. Alternatively, use blender and process soup in small batches until smooth (don't overfill the blender and make sure the lid is on tightly)
- Turn the heat back on and add remaining corn and chicken to the soup
- Add salt and pepper to taste
- Let it boil for another 5 minutes or so on a low heat for flavors to blend. Adjust seasoning as needed
- Garnish with bacon bits, pea shoots and goat cheese crumbled on top
Cutting the corn: Place each ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn from the cob at about two-thirds the depth of the kernels. Continue cutting until all of the corn is removed. Half of the corn is not processed to add some texture to the soup. If you want it to be completely smooth puree all of the corn.
To make a vegetarian version of this recipe use vegetable stock in the base and omit chicken and bacon.
You can substitute potato for turnip and regular onions for leeks. Feel free to improvise and use other vegetable combinations.
If you want to make your own chicken stock from scratch, try this Bobby Flay recipe that can be found on the Food Network website.