Ready to bring some lucky green into your St Patrick’s Day Party? Whether you serve them cold or warm, these green pea soup shots with crisp bacon strips will make a solid impression on your entourage.
Photo credit: © Eatwell101.com
Ingredients list for the pea soup shots
Makes 6 shots
- 1 pound green peas, shelled
- 2 shallots, minced
- 2 tablespoons olive oil
- 3 cups chicken or vegetable broth
- 1/4 cup Greek yogurt (optional)
- Salt and pepper, to taste
- 2 bacon strips
- Smoked paprika (optional)
Photo credit: © Eatwell101.com
Directions
1. Heat the olive oil in a saucepan over medium heat.
2. Add shallots and saute until soft and translucent, about 5 minutes. Add the peas, stir, and cook another 5 minutes.
3. Add the broth and bring to a boil. Reduce the heat and simmer until the peas are tender, about 15 minutes. Peas should be cooked through, but not mushy.
4. Meanwhile, fry bacon in a skillet or cook it in the oven until crisp. Drain the dripping fat and cut each strip in half, and trim the edge to make clean rectangles. Set aside on paper towels.
5. Using a hand blender, puree the peas and broth until smooth.
6. Return the soup to the pot over low heat. Stir in the yogurt, if using, and heat through. Adjust seasoning with salt and pepper.
7. Serve warm or chilled in shot glasses and garnish with the crispy bacon strips. Sprinkle with smoked paprika you like to.
Note: the flavor is brighter if you use very fresh, young peas.
Photo credit: © Eatwell101.com
Green Pea Soup Shots
by eatwell101
Yield: 6 shots
Prep Time: 15 min
Cook Time: 20 min
These Soup Shots recipe is the perfect St Patrick's Day party starter.
Ingredients
- 1 pound green peas, shelled
- 2 shallots, minced
- 2 tablespoons olive oil
- 3 cups chicken or vegetable broth
- 1/4 cup Greek yogurt (optional)
- Salt and pepper, to taste
- 2 bacon strips
- Smoked paprika (optional)
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add shallots and saute until soft and translucent, about 5 minutes. Add the peas, stir, and cook another 5 minutes.
- Add the broth and bring to a boil. Reduce the heat and simmer until the peas are tender, about 15 minutes. Peas should be cooked through, but not mushy.
- Meanwhile, fry bacon in a skillet or cook it in the oven until crisp. Drain the dripping fat and cut each strip in half, and trim the edge to make clean rectangles. Set aside on paper towels.
- Using a hand blender, puree the peas and broth until smooth.
- Return the soup to the pot over low heat. Stir in the yogurt, if using, and heat through. Adjust seasoning with salt and pepper.
- Serve warm or chilled in shot glasses and garnish with the crispy bacon strips. Sprinkle with smoked paprika you like t
Recipe Notes
- the flavor is brighter if you use very fresh, young peas.
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