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.