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Chilled Pea Soup Shooters

Photo: Kate Sears; Styling: Lynn Miller
Prep time 10 mins
Cook time 15 mins
Chill time 4 hrs, 15 mins
Yield Serves 8


  • 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

Nutrition Information

  • calories 115
  • fat 5 g
  • satfat 2 g
  • protein 7 g
  • carbohydrate 13 g
  • fiber 4 g
  • cholesterol 10 mg
  • sodium 274 mg

How to Make It

  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.