PEA SOUP SHOOTERS
Appetizers really don't get any easier than this. These shooters can be made ahead, they're colorful, and they won't weigh you down. Top with a small dollop of yogurt for a little more tang. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 30 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 92mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CHILLED PEA SOUP SHOOTERS
Enjoy pea soup in a whole new way! The garnish is curried crab, which will catch everyone by surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers Lunch
Time 20m
Yield 2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CHILLED PEA SHOTS WITH SPICY CRAB
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 15 servings
Number Of Ingredients 11
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 SUGAR SNAP PEA SOUP
We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
- Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
- Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
- Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
- Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
- Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.4 g, Cholesterol 6.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 669.8 mg, Sugar 1.3 g
CHILLED PEA AND PEA-SHOOT SOUP WITH SHRIMP
Chilledpea-shoot soup with lemonyshrimp makes a refreshing lunch or first course.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 6 cups
Number Of Ingredients 10
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.
More about "chilled pea soup shooters recipes"
QUICK + HEALTHY PEA SOUP SHOOTERS | LUCI'S MORSELS
From lucismorsels.com
Cuisine AmericanTotal Time 30 minsCategory Starters/ SnacksCalories 123 per serving
- Heat one tablespoon olive oil in pan over medium heat. Add chopped celery and sliced shallots. Saute one minute. Add garlic. Saute 3-5 minutes until garlic is fragrant and celery and shallots are softening.
- Add beans and peas. Cook five minutes, stirring occasionally. Add broth and dill. Turn heat to high and cover. Cook ten minutes.
- Remove from heat. Using a stick blender or food processor, puree soup. Add salt and pepper to taste.
CHILLED SPRING PEA SOUP RECIPE - DANIEL BOULUD
From foodandwine.com
4/5 Total Time 45 minsCategory Dinner, Lunch, Appetizer
- In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
- In the same pot, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.
- In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.
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