Asparagus, Pea Shoot, Spinach, and Potato Soup recipe
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Ingredients
- 1 large potato, quartered, or more to taste 2 ½ cups chicken stock, or more to taste 1 bunch fresh spinach 1 bunch pea shoots 1 tablespoon vegetable oil 1 bunch asparagus, trimmed and chopped 1 onion, finely chopped 2 ribs celery, chopped 2 tablespoons chopped pineapple mint, or to taste 2 tablespoons chopped fresh sage, or to taste 1 tablespoon creme fraiche salt and ground black pepper to taste
Nutrition Info
- 209 caloriescarbohydrate: 34.2 gcholesterol: 5.6 mgfat: 6 gfiber: 8.7 gprotein: 9.9 gsaturatedFat: 1.7 gservingSize: -sodium: 574.8 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Asparagus, Pea Shoot, Spinach, and Potato Soup
Directions
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Bring a large pot of water to a boil. Add potato, simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.
Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.
Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.
Pour soup into a food processor, process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.