Spring Pea Soup with Dukkah and Pea Shoots

Spring Pea Soup with Dukkah and Pea Shoots

Serves | 4 |

Dukkah (Yields 1 cup)

• 2 cups canola oil
• ½ cup quinoa
• ¼ cup pistachios, toasted
• 2 Tbsp toasted white sesame seeds
• 1 Tbsp nigella seeds
• 1 Tbsp fennel seeds
• 1 tsp ground coriander
• ½ tsp dried mint
• ½ tsp red pepper flakes
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Pea Soup

• 1 Tbsp olive oil
• ½ yellow onion, roughly chopped
• 2 garlic cloves, roughly chopped
• kosher salt and freshly ground black pepper, to taste
• ½ medium sweet potato, peeled and roughly chopped
• 1 cup dry white wine
• 3 cups chicken stock
• 4 cups fresh spinach
• 2 cups peas, hulled from fresh or frozen
• 1 Tbsp fresh lemon juice
• 1 Tbsp heavy cream
• 4 Tbsp dukkah, divided (recipe below)
• ½ cup fresh pea shoots (for garnish)

| Preparation – Dukkah | Line a small baking sheet with paper towels and set aside. In a medium saucepot over medium-high heat, heat oil until it reaches 420°F on a candy thermometer. Add quinoa; allow to puff, 30 seconds to 1 minute. Strain quinoa, reserving oil. Transfer quinoa to prepared baking sheet to dry. In the bowl of a food processor, add all remaining ingredients and pulse until coarsely ground. Place in a bowl, add puffed quinoa and stir. Use immediately or refrigerate in airtight container for up to 2 weeks.

| Preparation – Pea Soup | In a medium saucepan over medium heat, heat oil. Add onion and garlic and season with salt and pepper to taste. Sauté until onion is translucent, 5 minutes. Add sweet potato and season with salt and pepper to taste; cook for another 2 to 3 minutes and add wine. Cook for 3 minutes more. Add stock and simmer until potatoes are tender, 10 minutes. Add spinach and peas and remove from heat. In the bowl of a blender, transfer potato mixture and process on low for 2 minutes. Add lemon juice and heavy cream; blend on high until mixture is puréed and smooth. Adjust seasoning to taste and refrigerate until cool, about 3 hours. Divide soup between 4 serving bowls. Top each with 1 tablespoon dukkah, garnish with fresh pea shoots if desired and serve.