Welcome spring with these delightful and vibrant Green Pea Soup Shots! This recipe creates a smooth, flavorful soup highlighting the fresh, sweet taste of green peas, enhanced with shallots, garlic, and a touch of savory bacon. Served warm or chilled in small glasses, these Green Pea Soup Shots make an elegant and easy party starter. I love making these when fresh peas are in season, like right now around April 22nd here in the US – they’re such a beautiful celebration of spring flavors! While the original inspiration mentioned St. Patrick’s Day, their bright color and taste are truly perfect for any spring gathering.
Why You’ll Love These Green Pea Soup Shots
- Fresh Spring Flavor: Perfectly showcases the sweet taste of fresh green peas.
- Elegant Presentation: Serving the soup in shot glasses makes for a unique and sophisticated appetizer.
- Easy to Make: Simple ingredients and straightforward stovetop and blending process.
- Quick: Comes together relatively quickly, ideal for party prep.
- Versatile: Delicious served warm or chilled.
Ingredients for Green Pea Soup Shots
Here’s what you’ll need to make these vibrant appetizer shots. The full list with measurements is in the recipe card below.
Soup Base
- Green peas, shelled (fresh or frozen) (Vegetable)
- Shallots, minced (Vegetable)
- Olive oil (Oil)
- Chicken or vegetable broth (Liquid)
- Garlic cloves, minced (Aromatic)
Optional Creaminess & Flavor
- Greek yogurt (Dairy)
Garnish & Seasoning
- Bacon strips (Meat)
- Salt (Seasoning)
- Pepper (to taste) (Spice)
- Smoked paprika (optional) (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple flavor profile of these Green Pea Soup Shots, but here are some variations:
- Add Mint: Blend in a few fresh mint leaves along with the peas for a classic pea and mint combination.
- Make it Vegan: Use vegetable broth and substitute the optional Greek yogurt with a drizzle of coconut cream or leave it out entirely. Omit the bacon garnish or use a vegan bacon alternative.
- Make it Creamier: Blend in a small boiled potato along with the peas for extra body, or stir in a splash of heavy cream instead of yogurt.
- Add Lemon: Squeeze in some fresh lemon juice after blending for extra brightness.
- Different Garnish: Top with croutons, a swirl of olive oil, crumbled feta cheese (if not vegan), or fresh pea shoots instead of bacon.
How to Make Green Pea Soup Shots
Let me show you how easy it is to make these elegant Green Pea Soup Shots:
Sauté Aromatics and Peas
- I heat the olive oil in a medium saucepan over medium heat.
- I add the minced shallots and sauté until they are soft and translucent, which usually takes about 5 minutes.
- Next, I add the green peas (fresh or frozen work fine!), give them a stir, and cook for another 5 minutes.
Simmer Soup
- I add the chicken or vegetable broth to the saucepan.
- I bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
- I let the soup simmer until the peas are very tender, about 15 minutes. The peas should be cooked through and soft, but ideally still retain their bright green color.
Cook Bacon Garnish
- Meanwhile, while the soup simmers, I cook the bacon. I usually fry it in a separate skillet until crisp, but baking it in the oven is also a great option.
- Once crisp, I drain the bacon from the dripping fat and place it on paper towels to cool.
- For the shot glass garnish, I cut each strip in half and trim the edges to make neat little rectangles or crumble it into bits. I set this aside.
Blend and Finish Soup
- Once the peas are tender, I carefully use a hand blender (immersion blender) right in the pot to puree the peas and broth until completely smooth. Alternatively, I can carefully transfer the hot soup to a regular blender and blend until smooth, working in batches if necessary.
- I return the pureed soup to the pot (if using a regular blender) over low heat.
- If I’m using Greek yogurt for extra creaminess, I stir it in now and heat it through gently. I make sure not to boil the soup after adding yogurt.
- I taste the Green Pea Soup and adjust the seasoning with salt and pepper as needed.
Serve
- Garnish
- Serve warm or chilled
Tips and Tricks for the BEST Pea Soup Shots
Here are my secrets for making these Green Pea Soup Shots truly exceptional:
- Use Fresh Young Peas (If Possible): As the original note suggests, very fresh, young peas yield the brightest flavor and color. Good quality frozen peas are also excellent.
- Don’t Overcook Peas: Simmer just until tender to maintain the fresh flavor and vibrant green color. Overcooking can lead to dull, army-green soup.
- Blend Until Smooth: For elegant shots, blend the soup until it’s perfectly smooth and velvety.
- Adjust Consistency: If the soup is too thick after blending, thin it with a little more warm broth or water. If too thin, simmer gently for a few more minutes to reduce slightly.
- Chill for Cold Soup: If serving chilled, allow the soup to cool completely, then refrigerate for at least 2 hours before serving.
How to Serve
These Green Pea Soup Shots are designed as an elegant appetizer! Serve them:
- In Shot Glasses: The perfect small serving for a party starter or amuse-bouche.
- In Small Cups or Bowls: If you don’t have shot glasses, small espresso cups or tiny bowls work well.
- Warm or Chilled: Delicious either way! Choose based on the weather or your preference.
- Garnished: Top each shot with a crispy bacon piece (or crumble) and an optional sprinkle of smoked paprika for color and flavor.
Make Ahead and Storage
- Make Ahead: This soup is excellent for making ahead! Prepare the soup completely, let it cool, and store it covered in the refrigerator for up to 3 days. Cook the bacon garnish closer to serving time for best crispness.
- Storage: Store leftover soup in an airtight container in the refrigerator.
- Reheating: Reheat gently on the stovetop or in the microwave if serving warm. Remember not to boil if yogurt was added.
FAQs about Green Pea Soup Shots
- Can I make this soup vegan?
- Easily! Use vegetable broth, omit the optional yogurt (or use a vegan alternative), and omit the bacon garnish (or use vegan bacon bits or toasted nuts/seeds).
- Can I use dried split peas?
- No, this recipe is designed for fresh or frozen green peas, which cook much faster and have a different flavor and texture than dried split peas.
- How do I get a really smooth soup?
- Using a high-powered blender generally yields the smoothest results. If using an immersion blender, blend for a longer time. You can also strain the soup through a fine-mesh sieve after blending for extra smoothness.
Enjoy this fresh, vibrant, and easy Green Pea Soup Shots recipe! It’s a perfect, elegant starter for any occasion.
Print
Green Pea Soup Shots
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Appetizer, Soup
- Cuisine: American
Description
These Green Pea Soup Shots are a vibrant and flavorful appetizer, perfect as a St. Patrick’s Day party starter or a light beginning to any meal. Fresh green pea soup is blended until smooth and served in shot glasses, garnished with crispy bacon.
Ingredients
Scale
- 1 pound fresh or frozen green peas (if frozen, no need to thaw)
- 2 shallots, minced
- 2 tablespoons olive oil
- 3 cups low-sodium chicken or vegetable broth
- 1/4 cup plain Greek yogurt (optional, for creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 slices bacon
- Smoked paprika, for garnish (optional)
Instructions
- Sauté Shallots: Heat the olive oil in a medium saucepan or pot over medium heat. Add the minced shallots and sauté until soft and translucent, about 5 minutes.
- Cook Peas: Add the green peas to the saucepan. Stir and cook for another 5 minutes.
- Simmer: Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer until the peas are very tender, about 15 minutes. Peas should be cooked through but retain their bright green color.
- Cook Bacon Garnish: While the soup simmers, cook the bacon in a separate skillet over medium heat (or in the oven/microwave) until crisp. Drain the bacon on paper towels. Once cool enough to handle, cut each strip into thirds or small, neat rectangles suitable for garnishing shot glasses. Set aside.
- Blend Soup: Remove the soup pot from the heat. Using an immersion blender, carefully puree the soup directly in the pot until very smooth. Alternatively, very carefully transfer the soup in batches to a regular blender and puree until smooth. Be extremely cautious when blending hot liquids. Return the pureed soup to the pot if using a regular blender.
- Add Yogurt (Optional): If using, stir the Greek yogurt into the soup over low heat until combined and heated through. Do not boil after adding yogurt.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Pour the warm or chilled soup into shot glasses. Garnish each shot with a piece of crispy bacon and a sprinkle of smoked paprika, if desired.
Notes
- Peas: Fresh, young peas will yield the brightest flavor and color. Frozen peas work perfectly well too.
- Broth: Use vegetable broth to keep the soup vegetarian.
- Yogurt: Greek yogurt adds creaminess and tang but is optional. Sour cream or a splash of heavy cream can also be used. Add off heat or over very low heat to prevent curdling.
- Blending: An immersion blender is easiest. Ensure the soup is smooth.
- Serving Temperature: This soup is delicious served warm or chilled.
- Storage: Store leftover soup (without garnish) in an airtight container in the refrigerator for up to 3 days.