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Chilled Pea and Pea-Shoot Soup with Shrimp

Chilled pea-shoot soup with lemony shrimp makes a refreshing lunch or first course.

  • Servings: 6

Source: Martha Stewart Living, May 2004


  • 8 ounces pea shoots
  • 1/4 cup extra-virgin olive oil
  • 1 medium sweet onion such as Vidalia or Walla Walla, finely chopped
  • 1/4 cup Pernod (anise-flavored liqueur)
  • 1 quart homemade or low-sodium store-bought chicken or vegetable stock
  • 1 pound shelled fresh peas or thawed frozen peas
  • Coarse salt and freshly ground pepper
  • 1/2 pound small shrimp (18 to 22), peeled and deveined
  • 1 shallot, finely chopped
  • 2 tablespoons fresh lemon juice


  1. Coarsely chop just under half of the pea shoots; set aside. Heat 2 tablespoons oil in a large saucepan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until tender, about 8 minutes. Add liqueur; cook until most of the liquid has evaporated, about 2 minutes. Add stock and peas, and cook until peas are tender but still bright green, about 12 minutes. Add chopped pea shoots; cook until wilted, about 2 minutes.

  2. Puree mixture in a blender in batches (so blender is never more than halfway full). Season with salt and pepper. Let cool completely.

  3. Meanwhile, bring a medium saucepan of water to a boil. Add shrimp; boil until pink and cooked through, 3 to 5 minutes. Drain. Refrigerate shrimp and the pea puree separately until cold, about 1 hour.

  4. Chop remaining pea shoots into 1-inch pieces; stir together with shallot, lemon juice, and remaining 2 tablespoons oil in a large bowl. Add shrimp; season with salt and pepper, and toss to combine. Divide soup among bowls, and top each serving with shrimp mixture.

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