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 BEET SOUP SHOOTERS
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 12 to 16 shooters
Number Of Ingredients 9
Steps:
- Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes.
- Working in batches, puree the soup in a blender until smooth; transfer to a large bowl. Whisk in 1/2 cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours.
- Mix the remaining 3/4 cup yogurt with the horseradish in a small bowl; season with salt. Thin the soup with a little water, if necessary. Serve in shot glasses; top with the horseradish yogurt and dill.
CHILLED SUMMER LETTUCE, LOVAGE AND GARDEN PEA SOUP
A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand!
Provided by French Tart
Categories Greens
Time 3h10m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Sweat the spring onions in the oil or butter until soft, then add the peas and lettuce. Pour over two-thirds of the stock, bring to the boil and simmer gently for 5 minutes, or until the peas are tender.
- Remove from the heat and add the lovage leaves then blend the soup with a hand blender or in a liquidiser. Thin the soup to your preferred texture with the remaining stock. Season to taste with salt and pepper.
- Place the soup in a container and chill in the fridge for at least 2 to 3 hours. Serve chilled with chopped lovage leaves and a swirl of cream.
Nutrition Facts : Calories 83.9, Fat 0.6, SaturatedFat 0.1, Sodium 16.8, Carbohydrate 16, Fiber 7.1, Sugar 5.9, Protein 5.5
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 (CANNED OR FRESH) PEA AND MINT SOUP
Posted for Zaar World Tours: A chilled soup for those sultry summer evenings. Please note that if using frozen peas then the amount required will be half that of the fresh peas. Vegetable stock can be substituted for the chicken stock if a vegetarian version is required. Cook time INCLUDES chilling time. REGION: France.
Provided by kiwidutch
Categories Vegetable
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Shell the fresh peas.
- Melt butter in a saucepan and gently saute the onion until it is soft but not brown.
- Remove the onion mixture from the heat and mix in the milk, stock, peas, 2-3 mint sprigs, sugar, salt and pepper. Bring to the boil, Stirring regularly (if using frozen peas add them now, straight from frozen, no need to thaw them first).
- Simmer, covered for about 30 minutes or until the peas are really tender. Let it cool just a little bit, then purée the mixture using a food processor , blender or by rubbing though a fine sieve.
- Add fresh cream to the purée, mix well and then chill for 2 hours.
- Serve chilled, garnished with sprigs of fresh mint.
Nutrition Facts : Calories 329.6, Fat 16.5, SaturatedFat 9.7, Cholesterol 49.5, Sodium 248.6, Carbohydrate 32.2, Fiber 7.9, Sugar 10.9, Protein 14.5
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CHILLED PEA SOUP SHOOTERS - A TASTE FOR TRAVEL
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5/5 (12)Total Time 1 hr 15 minsCategory AppetizerCalories 193 per serving
- Saute the onions in the olive oil over medium heat for five minutes or until softened but not browned. Allow to cool to room temperature.
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CHILLED PEA SOUP SHOOTERS RECIPE | MYRECIPES
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- 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.
CHILLED SPRING PEA SOUP RECIPE - DANIEL BOULUD | FOOD
From foodandwine.com
4/5 Total Time 45 minsServings 6
- 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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