Lambs Quarters and Pea Shoots Soup

• 3 tablespoons olive oil
• 2 stalks green garlic, or 4 scallions, coarsely chopped
• 2 Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• Salt and freshly ground black pepper
• 4 cups vegetable or chicken stock
• 2 large handfuls lambs quarters, coarsely chopped
• 2 large handfuls pea shoots, coarsely chopped
• Juice of 1 lemon
• 4 teaspoons chopped fresh chives for garnish

1. Heat a stockpot over medium-high heat, add the oil, and then add the green garlic.
2. Cook, stirring frequently, until soft, about 5 minutes.
3. Add the potatoes and 2 teaspoons salt, stir, and pour in the stock.
4. Cover the pot and bring to a boil.
5. Decrease the heat and simmer, covered, until the potatoes are soft, about 10 minutes.
6. Stir in the lambs quarters, cover, and cook until the leaves are soft but still bright green, about 4 minutes.
7. Add the pea shoots and cook for another minute.
8. Pour the soup into a blender and blend until smooth.
9. Add salt and pepper to taste.
10. Serve warm or cold, garnished with a dash of lemon juice and a teaspoon of chives.

olive oil, stalks green garlic, potatoes, salt, vegetable, lambs quarters, handfuls pea shoots, lemon, fresh chives

Taken from www.epicurious.com/recipes/food/views/lamb-s-quarters-and-pea-shoots-soup-381381 (may not work)