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 PEA SHOTS WITH SPICY CRAB
The thing about hors d'oeuvres is that they should not only taste good, but they should look really cool, too. These do just that. You need espresso cups, sake cups, or fancy shot glasses for these. These "pea shooters" are great to make ahead and put together at the last minute. Drinking an hors d'oeuvre is the cool way to go!
Yield serves 15
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 until the mixture is emulsified. Add the lemon juice, season with salt and pepper, and 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 three-quarters full with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve right away.
COLD PEA SOUP WITH HERBED OIL SWIRL
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Provided by Anna Stockwell
Categories Soup/Stew Low Fat Vegetarian Kid-Friendly Yogurt Pea Spring Summer Healthy Freeze/Chill Chill Dinner Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
- Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
- Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
- Do Ahead
- The soup can be made and chilled for up to 2 days.
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 ENGLISH PEA SOUP WITH EXTRA-VIRGIN OLIVE OIL
This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen baby peas. From Food & Wine
Provided by Bev I Am
Categories Lunch/Snacks
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- FOR PEAS: Bring the water to a boil in a large saucepan.
- Salt the water, then add the peas and bring the water back to a boil.
- Cook over moderate heat until very tender, about 20 minutes.
- Drain the peas, reserving the cooking liquid.
- Set aside 1/4 cup of peas.
- FOR SOUP: In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth.
- Work the puree through a fine sieve into a large bowl.
- Discard the contents of the sieve.
- Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup.
- Refrigerate the soup until cold, at least 2 hours.
- FOR CROUTONS: In a large skillet, melt the butter in the vegetable oil.
- Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes.
- Drain the croutons on paper towels.
- TO SERVE: Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas.
- Drizzle with olive oil, sprinkle with pepper and serve.
- MAKE AHEAD: The soup can be prepared through Step 2 and refrigerated for up to 1 day.
- The croutons can be stored in an airtight container for up to 3 days.
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CHILLED PEA SOUP SHOOTERS RECIPE | MYRECIPES
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Servings 8Calories 115 per servingTotal Time 4 hrs 40 mins
- 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.
- 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.
- 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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