You know I can’t really remember how I made this soup. I believe that I had some well-flavored and leftover chunky potato soup in the fridge to start the recipe. I had some fresh peas (in the pod) from which I removed the stem end and any strings that came along with the ends and a few pea shoots which I pureed together in the food processor fitted with the metal blade. I added the pea puree to the potato soup (which already had onion, garlic, thyme and chicken stock and maybe something else) and just barely heated it up to keep the lovely soft green color. I kept a few pea shoots for garnish along with some type of edible flower – again I don’t remember what it was. I could have pressed the soup through a sieve or pureed in the blender, but I rather liked the gently lumpy look. The soup had a lovely pea flavor and I stretched the original leftover potato soup into a very appealing first course for 6 people. Waste not, want not I say.
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