Pea Shoot Soup
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
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Pea shoots and tendrils begin to show up at farmers markets in late June. Pea shoots are the tiny, tender leaves and vines of young pea plants. If you are unable to find pea shoots (sometimes available in Asian grocery stores), substitute chopped baby spinach.This recipe was developed by Sarah Stegner of Chicago's Prairie Grass Cafe.
Nutrition Facts
Per Serving:
192 calories; fat 18g; cholesterol 36mg; saturated fat 8g; carbohydrates 7g; mono fat 8g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 2g; vitamin a 826IU; vitamin c 15.4mg; niacin equivalents 0.2mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 617mg; potassium 84mg; calcium 40.4mg; iron 1.1mg.