Spring is teasing us in New York, playing hide and seek. I made this Spring Pea and Edamame soup to try and lure in the warm weather quicker. A couple of weeks ago I had the chance to attend an event put together by the New York city agriculture collective, where I got to meet and try produce grown my amazing hydroponic and urban farming companies. They sent us home with some sample microgreens. I used spicy microgreens from Edenworks to garnish this soup, which added a nice kick in the end.
SPRING PEA AND EDAMAME SOUP
100 grams onions
- 150 g edamame
- 150 g peas
- 2 tbsp olive oil
- 1 c water
- 1 c baby kale (optional)
- 2 tbsp lime juice
- 1/2 tsp salt
- 250 ml water/veg stock/chicken stock
- 8-9 ea mint leaves
- Heat oil in a medium-sized pot and sweat the onions until translucent and soft. This should take 5-8 mins with a lid. Make sure the heat is low and slow. There sould be no bowning on the onions at all
- Add the liquid (i used veg stock) and bring to a simmer.
- Add edamame and cook for 3 mins
- Now add peas and shut off the heat, and cool down for 5 mins
- add lime juice, kale, salt, and mint leaves. Give it a good stir and puree everything in a high-speed blender till smooth. I like to strain it through a fine-mesh sieve so that there are no chunks at all.
- Chill in refrigerator for a couple of hours, and give it a good stir before serving in bowls with garnishes, I used microgreens and radishes for crunch.
- Add more lime if you want it to be on the tangier side.