Ingredients

The following ingredients have 8 Servings
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1 large red onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken stock
  • 2 cups water
  • 1 medium russet potato, peeled and diced
  • 3 cups peas (fresh or frozen)
  • 1 tightly packed cup pea shoots (plus additional for garnish)
  • 3 Tablespoons chopped fresh arugula (or Sorrel. See Gr8 tips below)
  • 1/2 cup sour cream
  • Salt and pepper, to taste

Instruction

  • Heat the olive oil and butter in a medium saucepan over medium-high heat until the butter is melted.
  • Add the onions and garlic and sauté until the onions are tender.
  • Add the chicken stock, water and potatoes. Cover and simmer until the potatoes are tender, 10 to 12 minutes.
  • Add the peas, pea shoots and arugula and simmer another 3 to 4 minutes until peas are tender. Peas should still be bright green.
  • Purée the soup with an immersion blender or in batches in a blender.
  • Stir in sour cream. (If the soup is too thick add some water.) Add salt and pepper to your taste.
  • Soup can be served warm or chilled. If serving chilled, cover and put in the refrigerator for at least 3 hours and up to 24 hours. Taste and adjust seasonings before serving.