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 

INGREDIENTS

• 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 

METHOD 

1. 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 
2. Add the liquid (i used veg stock) and bring to a simmer. 
3. Add edamame and cook for 3 mins 
4. Now add peas and shut off the heat, and cool down for 5 mins
5. 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.
6. 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.
7. Add more lime if you want it to be on the tangier side.