Chilled Pea Soup Shooters

Vegetarian
Gluten Free
Health score
6%
Chilled Pea Soup Shooters
25 min.
8
114kcal

Suggestions


Looking for a refreshing and vibrant appetizer that will impress your guests? Look no further than these delightful Chilled Pea Soup Shooters! Perfect for warm weather gatherings or elegant dinner parties, this vegetarian and gluten-free dish is not only easy to prepare but also bursting with flavor.

Imagine the sweet, fresh taste of green peas combined with the aromatic essence of mint, all blended into a silky smooth soup. This recipe is a fantastic way to showcase seasonal ingredients, and it comes together in just 25 minutes, making it a convenient choice for any occasion. With only 114 calories per serving, you can indulge guilt-free while enjoying a healthy and nutritious option.

The vibrant green color of the soup, served in charming shot glasses, adds a touch of sophistication to your table setting. Garnished with thinly sliced scallions or additional mint, these shooters are as visually appealing as they are delicious. Whether you're hosting a cocktail party or simply looking to elevate your everyday meals, these Chilled Pea Soup Shooters are sure to be a hit. Serve them cold and watch as your guests savor every last drop!

Ingredients

  • teaspoons mint leaves fresh chopped
  • cups chicken broth low-sodium
  • servings additional mint 
  • 20 oz peas green frozen
  • servings salt and pepper 
  •  scallions 
  • 0.5 cup whole-milk yogurt plain
  • 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.

Nutrition Facts

Calories114kcal
Protein24.65%
Fat29.46%
Carbs45.89%

Properties

Glycemic Index
9.54
Glycemic Load
2.87
Inflammation Score
-7
Nutrition Score
11.093912973352%

Flavonoids

Catechin
0.01mg
Epicatechin
0.01mg
Eriodictyol
0.32mg
Hesperetin
0.1mg
Apigenin
0.06mg
Luteolin
0.13mg
Kaempferol
0.12mg
Quercetin
0.96mg

Nutrients percent of daily need

Calories:113.56kcal
5.68%
Fat:3.88g
5.98%
Saturated Fat:2.08g
13.02%
Carbohydrates:13.61g
4.54%
Net Carbohydrates:9.26g
3.37%
Sugar:5.56g
6.18%
Cholesterol:7.83mg
2.61%
Sodium:246.67mg
10.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.31g
14.62%
Vitamin C:30.51mg
36.98%
Vitamin K:36.48µg
34.75%
Fiber:4.36g
17.42%
Vitamin B3:3.18mg
15.92%
Manganese:0.32mg
15.92%
Vitamin A:763.99IU
15.28%
Phosphorus:140.9mg
14.09%
Folate:54.94µg
13.73%
Vitamin B1:0.2mg
13.46%
Vitamin B2:0.18mg
10.35%
Copper:0.2mg
9.94%
Potassium:345.01mg
9.86%
Iron:1.49mg
8.28%
Zinc:1.2mg
7.97%
Magnesium:30.17mg
7.54%
Vitamin B6:0.15mg
7.33%
Calcium:62.84mg
6.28%
Vitamin B12:0.22µg
3.62%
Selenium:1.92µg
2.74%
Vitamin B5:0.19mg
1.86%
Vitamin E:0.22mg
1.49%
Source:My Recipes