Chilled Pea Soup Shooters

Ingredients

• 2 teaspoons mint leaves fresh chopped
• 4 cups chicken broth low-sodium
• 8 servings mint leaves 
• 20 oz peas green frozen
• 8 servings salt and pepper 
• 6  spring onion 
• 0.5 cup yogurt plain
• 0.5 cup yogurt plain
• 2 tablespoons butter unsalted

Equipment

• food processor
• bowl
• sauce pan
• blender
• plastic wrap

Directions

1. Thinly slice white parts of 3 scallions. Melt butter in a large saucepan over medium-high heat.
2. Add sliced scallions and cook, stirring often, until softened, about 3 minutes.
3. Add peas and mint.
4. Pour in broth and bring to a simmer. Cook, stirring often, until peas are very tender, about 10 minutes. Season with salt and pepper.
5. Working in small batches, transfer soup to a food processor or blender. Puree until smooth.
6. Pour into a glass bowl; cool for 15 minutes. Loosely cover bowl with plastic wrap and refrigerate until well chilled, at least 4 hours.
7. Before serving, stir yogurt into soup. Thinly slice all but 1 inch of green parts of remaining scallions. Season soup with salt and pepper, if desired.
8. Pour into chilled shot glasses; garnish with scallions or mint, if desired.
9. Serve cold.