Pea Shoot & Asparagus Soup

Serves 6

  • 3 Tbsp. butter
  • 1 onion, thinly sliced
  • 2 medium potatoes, peeled and quartered
  • 1 bunch asparagus, trimmed and cut into 1″ pieces
  • 6 cups vegetable or chicken stock
  • 1 tsp. sea salt
  • 1/4 tsp. freshly-ground black pepper
  • 1/2 lb. pea shoots
  • 4 oz. crème fraîche, optional
  • Microgreens for garnish
  1. Melt butter in a medium pot. Add onion and cook over low heat until soft and translucent, about 5 minutes.
  2. Add potatoes and and asparagus and sauté for 3 minutes.
  3. Add stock and bring to a boil. Lower heat to medium and simmer until potatoes and asparagus are soft.
  4. Add pea shoots and cook an additional 5 minutes, until just wilted.
  5. Let soup cool. When soup is cool, blend until smooth.
  6. Return to pot and bring back to a simmer. Add crème fraîche, if using and serve. Garnish with microgreens.