Chilled Pea Soup Shooters

Photo: Kate Sears; Styling: Lynn Miller

Yield: Serves 8
Cost per Serving: $.90
Recipe from All You

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Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 5g
  • Saturated fat: 2g
  • Protein: 7g
  • Carbohydrate: 13g
  • Fiber: 4g
  • Cholesterol: 10mg
  • Sodium: 274mg


  • 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. 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. 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. 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.
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