Chilled Pea Soup Shooters

Chilled Pea Soup Shooters Recipe
Photo: Kate Sears; Styling: Lynn Miller

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Chill: 4 Hours, 15 Minutes

Nutritional Information

Calories 115
Fat 5 g
Satfat 2 g
Protein 7 g
Carbohydrate 13 g
Fiber 4 g
Cholesterol 10 mg
Sodium 274 mg


6 scallions
2 tablespoons unsalted butter
2 10-oz. packages frozen green peas, or 4 cups fresh
2 teaspoons chopped fresh mint
4 cups low-sodium chicken broth
Salt and pepper
1/2 cup plain whole-milk yogurt
Additional mint, optional


1. Thinly slice white parts of 3 scallions. Melt butter in a large saucepan over medium-high heat. Add sliced scallions and cook, stirring often, until softened, about 3 minutes. Add peas and mint. Pour in broth and bring to a simmer. Cook, stirring often, until peas are very tender, about 10 minutes. Season with salt and pepper.

2. Working in small batches, transfer soup to a food processor or blender. Puree until smooth. Pour into a glass bowl; cool for 15 minutes. Loosely cover bowl with plastic wrap and refrigerate until well chilled, at least 4 hours.

3. Before serving, stir yogurt into soup. Thinly slice all but 1 inch of green parts of remaining scallions. Season soup with salt and pepper, if desired. Pour into chilled shot glasses; garnish with scallions or mint, if desired. Serve cold.

April 2011
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