How many times have you bought pea shoots for garnish or a sandwich and ended up having them go bad in the refrigerator? I’m guilty of that. I bought a bunch recently to use as a garnish for a styled image I was working on and didn’t want them to go to waste. It was cold outside, a bit snowy, and thought a soup would be nice. What harm could pea shoots do in a soup? Well, let me tell you, some broth, veggies and pea shoots created an incredibly delicious soup that warmed the body and soul.  Since they can be stringy and not very easy to eat in a soup it made sense to blend everything together to make a puree. I also had a lot of radishes leftover from a shoot. I wanted to use them as garnish and put a bowl in the styled set up but the bright red color just didn’t resonate with my vision. I decided to roast the radishes. Contrary to what people believe, they can be roasted. The peppery flavor is more subtle and a hint of sweetness comes through. The roasting ended up muting the red color giving it exactly what I was envisioning. The perfect understated pop of color to compliment the rest of the image.
Here is a quick and easy recipe you can make any day of the week with a few simple and healthy ingredients.

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Pea Shoot Soup
Serves 2
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Ingredients
  1. 3 cups organic low sodium chicken broth
  2. 1 red potato, cut in quarters
  3. 1/4 t salt, optional
  4. 1/2 vidalia onion, coarsely chopped
  5. 2 garlic cloves, smashed
  6. 2 T olive oil (not high quality)
  7. 2 cups pea shoots, reserving some for garnish
  8. 10 radishes
  9. Extra virgin olive oil, good quality
Instructions
  1. Bring to a boil in a medium saucepan the chicken broth, potato and salt.
  2. Once boiling, reduce heat to low, cover almost completely, until potato is tender.
  3. In a small frying pan, sauté onion and garlic in olive oil over medium heat until onion is translucent and a bit browned. Set aside.
  4. While potato is cooking turn on oven to 375 degrees.
  5. Cut stems off of radishes, rinse and toss with some olive oil.
  6. Arrange on cookie sheet and roast for 20-25 minutes or until tender. Set aside.
  7. Once potato is tender, add pea shoots and onion mixture to saucepan and simmer for ten minutes.
  8. Pour mixture into a blender and puree, leaving the blender lid slightly off to allow steam to escape.
  9. Pour mixture in bowl, garnish with sliced radishes and pea shoots and drizzle with good quality extra virgin olive oil.
  10. Serve with brown rice in soup or on the side.
Notes
  1. Take care when pureeing mixture in blender as contents is very hot and can splash out if not careful.
Un Bacio in Cucina http://www.unbacioincucina.com/