Pea Shoot Soup

Ingredients:

• 500g fresh pea shoots, washed and trimmed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 litre vegetable broth
• 2 tablespoons olive oil
• 1 potato, peeled and diced
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh pea shoots, for garnish (optional)
• Crème fraîche or yogurt, for garnish (optional)
• Fresh lemon juice, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
2. Add the diced potato, celery, and carrot to the pot. Sauté for another 5 minutes to allow the vegetables to slightly soften.
3. Pour in the vegetable broth, add the bay leaf, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the vegetables are tender.
4. While the soup simmers, prepare a large bowl of ice water. Set it aside.
5. Bring a pot of water to a boil. Blanch the fresh pea shoots in boiling water for about 30 seconds to 1 minute or until they turn bright green and are slightly wilted. Immediately transfer the blanched pea shoots to the bowl of ice water to stop the cooking process. Drain and set aside.
6. Remove the bay leaf from the soup.
7. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
8. Stir in the dried thyme and season the Pea Shoot Soup with salt and pepper to taste. Adjust the seasoning as needed.
9. To serve, ladle the creamy soup into bowls and garnish with a handful of blanched pea shoots. If desired, add a dollop of crème fraîche or yogurt and a squeeze of fresh lemon juice.

Enjoy your vibrant and refreshing Pea Shoot Soup, a delightful and nutritious dish for any season!