Appetizer: United States – Lemon-Mint Spring Pea Soup Shooters

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 min

Additional 20 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (300 g) frozen green peas
1 cup (240 ml) chilled vegetable stock, plus more as needed
1 small shallot, thinly sliced
2 tbsp (30 ml) extra-virgin olive oil
1 / 4 cup (10 g) fresh mint leaves, loosely packed
2 tbsp (8 g) fresh parsley leaves
1 tsp (5 ml) finely grated lemon zest
2 tbsp (30 ml) fresh lemon juice, plus more to taste
1 / 4 tsp (1.25 ml) kosher salt, or to taste
Pinch of white pepper
1 / 4 cup (60 ml) crème fraîche or Greek yogurt (optional, for swirl)
1 tbsp (1 g) finely snipped chives (garnish)
Ice for ice bath

Show original ingredient measurements

2 cups (300 g) frozen green peas
1 cup (240 ml) chilled vegetable stock, plus more as needed
1 small shallot, thinly sliced
2 tbsp (30 ml) extra-virgin olive oil
1 / 4 cup (10 g) fresh mint leaves, loosely packed
2 tbsp (8 g) fresh parsley leaves
1 tsp finely grated lemon zest
2 tbsp (30 ml) fresh lemon juice, plus more to taste
1 / 4 tsp kosher salt, or to taste
Pinch of white pepper
1 / 4 cup (60 ml) crème fraîche or Greek yogurt (optional, for swirl)
1 tbsp (1 g) finely snipped chives (garnish)
Ice for ice bath

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Set a medium bowl with ice water. Bring a small pot of salted water to a boil, add peas, and blanch for 1–2 minutes until bright green and just tender. Drain and immediately shock in the ice bath; drain well.
Warm 1 tablespoon (15 ml) olive oil in a small skillet over low heat and gently soften the shallot for 2–3 minutes without browning. Let cool.
In a blender, combine blanched peas, chilled vegetable stock, softened shallot, mint, parsley, lemon zest, lemon juice, remaining 1 tablespoon (15 ml) olive oil, salt, and white pepper. Blend until very smooth. If needed, add a splash more stock to reach a sippable consistency.
Taste and adjust seasoning with additional salt and lemon juice for a bright, refreshing finish. Chill the soup at least 20 minutes (or up to 24 hours) to let flavors meld.
To serve, pour into chilled shot glasses. If using, swirl a small spoonful of crème fraîche or yogurt on top and garnish with snipped chives and a touch of extra lemon zest. Serve immediately.

Set a medium bowl with ice water. Bring a small pot of salted water to a boil, add peas, and blanch for 1–2 minutes until bright green and just tender. Drain and immediately shock in the ice bath; drain well.
Warm 1 tablespoon olive oil in a small skillet over low heat and gently soften the shallot for 2–3 minutes without browning. Let cool.
In a blender, combine blanched peas, chilled vegetable stock, softened shallot, mint, parsley, lemon zest, lemon juice, remaining 1 tablespoon olive oil, salt, and white pepper. Blend until very smooth. If needed, add a splash more stock to reach a sippable consistency.
Taste and adjust seasoning with additional salt and lemon juice for a bright, refreshing finish. Chill the soup at least 20 minutes (or up to 24 hours) to let flavors meld.
To serve, pour into chilled shot glasses. If using, swirl a small spoonful of crème fraîche or yogurt on top and garnish with snipped chives and a touch of extra lemon zest. Serve immediately.