Recipe: Chicken, Pea Shoot and Fennel Soup

13 Mar


I invented this in a moment of brilliance. To be honest, I’m not really sure what I was thinking. I had a bunch of veggies from my produce box, and I knew I wanted to use the pea shoots. They were getting wilty.
So, I threw a bunch of ingredients together and as I was chopping onion and meditating on the flavor of the pea shoot, I thought to myself, “Hm. I should put some fennel in this!” So I did. And it was good.

Serves 2.
Ingredients:
1/2 LB of chicken breast, boneless/skinless, diced
1/2 onion, diced
1 clove garlic, smashed and diced
1 large bunch of pea shoots, enough for 2 cups, leaves and outer stems ONLY**
1 TB fennel leaves
1/4 C dry sherry (you can leave this out if you prefer)
5 C chicken broth
1 TB olive oil
Salt and pepper to taste

**Note about pea shoots:
Pea shoots consist of three parts–the stalks, the leaves, and the outer shoot. The outer shoots are the bits with the leaves attached. The only parts you want to eat are the leaves and the outer shoots. The stalk is way too tough. Believe me, I tried to eat it! Strip the stalk of the shoots and leaves, then roughly chop them.

Directions:
Chop all of the vegetables and the chicken. Heat the olive oil in a soup pot. Add the diced onions and garlic and heat until the onion is translucent. Add the chicken and cook for 5 minutes. Add the stock and the fennel and bring to a boil. When the stock is boiling, add the pea shoots. Let boil for about 3 minutes, then add the sherry and turn off the heat. Check seasonings, and add salt and pepper.

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