Emerald Pea Soup Shooters | CUESA

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Emerald Pea Soup Shooters

Source:

Stephanie Rosenbaum Klassen

This recipe was demonstrated for CUESA’s Market to Table program on May 24, 2014.

Tired of trotting out the same old canapés at every cocktail party? Fill a handful of shot glasses with this vibrantly green spring soup instead. Serve it warm or chilled, topped with a dab of crème fraiche and a cilantro or mint leaf. The only kitchen work is shelling the peas; once that’s done, the soup comes together in minutes.

Makes about 6 cups (12 to 24 portions, depending on serving size)

INGREDIENTS

4 tablespoons butter
1 cup chopped spring onions
One thumb-sized piece of green garlic or 2 cloves garlic, chopped
1 fresh green chile, such as jalapeño, seeded and chopped
1 pound shelled green peas (about 3 pounds in the shell, before shucking)
4 cups chicken stock
3 tablespoons chopped fresh cilantro or mint leaves
Sea salt and freshly ground black pepper
½ teaspoon sugar, or to taste (optional)
½ cup crème fraîche or sour cream, for garnish
Additional cilantro or mint leaves, for garnish

PREPARATION

1.    In a medium-size saucepan, melt the butter over medium heat. Add the onion, garlic, and green chile, and sweat until the onion is translucent and softened, about 4 minutes.

2.    Add the peas and cover with the stock. Bring to a simmer and cook for 7-8 minutes, or until the peas are tender. Remove from the heat.

3.    Add the 3 tablespoons of cilantro or mint. Set aside to cool for a few minutes. Puree the soup using an immersion blender, or in batches in a regular blender.

4.    Season to taste with salt and pepper. If the peas don’t seem sweet enough, add a small amount of sugar as needed.

5.    Serve warm or chilled. Divide into shot glasses or small cups. Top each with a teaspoon of crème fraîche or sour cream. Add a cilantro or mint leaf to each glass.

Photo by Jennifer Kregear.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »