Lambs Quarters and Pea Shoots Soup

1. 1

   Heat a stockpot over medium-high heat, add the oil, and then add the green garlic.

2. 2

   Cook, stirring frequently, until soft, about 5 minutes.

3. 3

   Add the potatoes and 2 teaspoons salt, stir, and pour in the stock.

4. 4

   Cover the pot and bring to a boil.

5. 5

   Decrease the heat and simmer, covered, until the potatoes are soft, about 10 minutes.

6. 6

   Stir in the lambs quarters, cover, and cook until the leaves are soft but still bright green, about 4 minutes.

7. 7

   Add the pea shoots and cook for another minute.

8. 8

   Pour the soup into a blender and blend until smooth.

9. 9

   Add salt and pepper to taste.

10. 10

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

* Per serving · 4 servings · Values may vary.