Get cookin' with your Pea Microgreens!

Good evening Central Texas! If you are one of the many customers who have ordered our Pea Microgreens, you may have used them in a salad or as a topping on a sandwich or taco. Did you know you can use your Pea Microgreens in other ways, like sauteed, or even in a soup! Check out our recipe below!

Fall Potato and Pea Microgreen Soup

This is a fantastic way to utilize our Pea shoots in a more hardy way. After all its almost fall! Here is how I got started, First off, on a large cutting board, bundle and remove bottom 3/4 of Pea microgreens. Set the top 1/4 aside for later. Chop the stems into small pieces 1/4 inch in size. Do a medium chop on your onions. Dice your red potatoes, divide in half.

In a large pot, melt your butter on low, add onion and chopped Pea stems. Saute and stir slowly over several minutes. Once onions are transparent, and stems are tender Add your Garlic stock and 1/2 of potatoes. Simmer until potatoes are tender. Then use an Immersion blender or a regular blender until soup is mostly smooth. Don't over do it!

Continue to simmer, and add the other half of the dice potatoes, and the chopped tops of the remaining microgreens. Simmer until potatoes are tender. Add pepper to taste.

We then plated into a wide soup bowl. Added 1/2 cup Free range Roasted Chicken grown at my brothers farm near Seguin. Topped with a touch of Havarti Cheese, and a few Pea leaves for show!

Ingredients as follows

3 T Butter (we used smart balance)

2 C Yellow onion chopped

1 lb Diced red potatoes

6c Roasted Garlic stock (use chicken, or veggie if not available)

8 oz Pea Microgreens

1/2 T Black Pepper (ground)

3 cup Diced Free range Chicken

Havarti cheese to taste (shredded)

Serves about 4-5 persons

Obviously this recipe can be tweaked to be vegan or vegetarian friendly by replacing butter, chicken, and cheese.

This recipe is a fantastic hardy soup for the fall and winter weather! Not quite like split pea soup, but just as hardy!

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