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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring stock and cream to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

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  • Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add pea shoots and onions to hot oil. Cook and stir for 1 to 2 minutes or until pea shoots wilt and onions are tender. Add salt and pepper.

  • Add pea shoots mixture to stock mixture. Simmer, uncovered, for 2 to 3 minutes or until heated through. Using an immersion blender, blend until vegetable mixture is almost smooth. (Or transfer vegetable mixture to a food processor or blender. Cover and process or blend until mixture is a almost smooth. (Chef Tip: Blending hot liquids in a blender creates steam and pressure. Remove the center cap in the blender lid; cover the blender lid with a clean kitchen towel. This prevents it from splattering, but do not tightly seal to the point where the pressure cannot escape.)

  • Stir butter into vegetable puree. Season to taste. Serve immediately.

*

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

192 calories; fat 18g; cholesterol 36mg; saturated fat 8g; carbohydrates 7g; mono fat 8g; poly fat 1g; trans fatty acid 0g; insoluble fiber 2g; sugars 3g; protein 2g; vitamin a 826IU; vitamin c 15.4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.2mg; vitamin b6 0mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 617mg; potassium 84mg; calcium 40.4mg; iron 1.1mg.
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