This lighter take on cold spinach soup gets its rich texture from potatoes instead of the traditional cream. Lamb’s quarters grow wild and are sometimes considered a weed, but they taste like chard or spinach when cooked. Pea shoots are the young leaves and tendrils of pea plants (shown below). Long used in Chinese cooking, pea shoots have a strong, fresh pea flavor.

　　

Ingredients

serves 4

　　3 tablespoons olive oil

　　2 stalks green garlic, or 4 scallions, coarsely chopped

　　2 Yukon Gold potatoes, peeled and sliced 1/4 inch thick

　　Salt and freshly ground black pepper

　　4 cups vegetable or chicken stock

　　2 large handfuls lamb’s quarters, coarsely chopped

　　2 large handfuls pea shoots, coarsely chopped

　　Juice of 1 lemon

　　4 teaspoons chopped fresh chives for garnish

　　

Step 1

Heat a stockpot over medium-high heat, add the oil, and then add the green garlic. Cook, stirring frequently, until soft, about 5 minutes. Add the potatoes and 2 teaspoons salt, stir, and pour in the stock. Cover the pot and bring to a boil. Decrease the heat and simmer, covered, until the potatoes are soft, about 10 minutes.

　　

Step 2

Stir in the lamb’s quarters, cover, and cook until the leaves are soft but still bright green, about 4 minutes. Add the pea shoots and cook for another minute. Pour the soup into a blender and blend until smooth. Add salt and pepper to taste.

　　

Step 3

Serve warm or cold, garnished with a dash of lemon juice and a teaspoon of chives.

　　Lucid Food