This past week, we got a bag of pea shoots in our CSA. New vegetable for me. I was just going to put them into a salad and eat them like any other green, but I decided to look around a bit for a good recipe that could feature pea shoots. I found a recipe for fresh pea soup that I was able to make with the pea shoots and a bag of frozen peas from last year. I saved a few pea shoots to put on top of the soup, but the majority of the shoots were cooked with frozen peas and chicken stock, then pureed til smooth.
Of course, pureeing hot soup in the blender, I had a few minor “explosions” and the dog apparently likes the green pea soup – he licked up every last trace from the floor. Good dog. Get your veggies.
Since I avoid the lactose sugar, I used greek yogurt instead of creme fraiche to give the soup some extra body. The process of making yogurt converts lactose sugar to lactic acid, hence, I can usually eat well-made plain yogurt without too many issues.
We served the soup warm, but not hot. I think it would have also been quite tasty chilled.