Potato & Pea Shoot Soup
A perfect rainy day dish
This weekend was full of sunshine, hours spent in and around the garden. We camped out in the most perfect book reading tent, bowls full of popcorn and a basket full of books, reading as the wind ruffled our light dappled haven. I soaked in every slow and comforting minute.
The weather was warm enough for bare toes, but cool enough for light sweaters, the perfect weather in my mind. I dug out my favorite knits just for this weekend, one more wear before the days grow warm.
We spent one morning at the farmer’s market exploring all the stalls, loaded with fresh spring harvests and tiny plant starts. We rub the leaves of chocolate mint, and ooo’ed and ahh’ed at vibrant spring florals, but what made it in our basket was a bundle of fresh pea shoots. Tender and curly, crisp and sweet, pea tendrils are one of our favorite firsts of spring.
That night we dig into a simple salad - pea shoots, sorrel, lemon, olive oil, s & p, and a cascade of parm - the leaves should be barely visible beneath the parmesan snow - a perfectly salty, crisp and sweet way to enjoy the pea tendrils.
Today we opened all the windows as a steady rain fell. Soup called my name. A spring soup for a rainy day needs creamy potatoes and tender, vibrant greens, and a salty broth dotted with crisp bacon. I got to cooking to create just that.
The pea shoots should be barely cooked in this soup, added just before serving to keep their tender bite and bright green flavor. We enjoyed this soup with cheese quesadillas ( because, well, toddlers) and it made a wonderful lunch.
Potato & Pea Shoot Soup
Serves 2-4
3 slices of bacon
2 Tbs. reserved bacon fat or butter
3 medium russet potatoes, peeled and diced (about 2 c.)
2 whole green onions, thinly sliced
2 1/2 tsp. salt
freshly ground black pepper
2”x3” piece of parmesan rind
6 c. water
1 bunch pea shoots, chopped
Cook your bacon slices in a large dutch oven over medium/high heat until crispy. Remove the bacon from pan and reserve your bacon fat. Once the bacon is cool, chop and set aside.
Bring the same pot up to medium/high heat, add your reserved bacon fat or butter, then add your potatoes, green onions and salt and cook until potatoes are golden in places - about 5 minutes or so. Add a hearty amount of black pepper - I do 20 or so grinds with the pepper grinder.
Pour in the water and add the parmesan rind. Bring to a simmer and cook for 15 to 20 minutes until the potatoes are tender and the broth is fragrant with parmesan rind. Once the soup is done cooking, remove your parmesan rind, then taste the broth and adjust seasonings as needed.
Remove your soup from the heat and add your chopped bacon and peat shoots. Gently stir until shoots wilt and are vibrant green. Ladle into bowls and enjoy with freshly ground pepper if desired.
