Emerald Pea Soup Shooters | CUESA

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Emerald Pea Soup Shooters


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)


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


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.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »