Best 7 Chilled Pea Soup Shooters Recipes

PEA SOUP SHOOTERS

Steps:

• Place the first 6 ingredients in a blender; cover and process until smooth. Add yogurt; process until blended. Transfer to a pitcher; refrigerate 1 hour to allow flavors to blend., To serve, pour soup into shot glasses; top with mint leaves.

CHILLED PEA SHOTS WITH SPICY CRAB

Steps:

• Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour.
• To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about 3/4 full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.

CHILLED PEA SOUP SHOOTERS

Steps:

• Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.

CHILLED PEA SOUP WITH FRESH MINT

Steps:

• In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.

COLD PEA SOUP WITH HERBED OIL SWIRL

Steps:

• Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
• Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
• Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
• Do Ahead
• The soup can be made and chilled for up to 2 days.

MINTY PEA SOUP

Steps:

• Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
• Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
• Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.

CHILLED PEA AND PEA-SHOOT SOUP WITH SHRIMP

Steps:

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