Minted pea soup shots

  • 35 mins cooking
  • Serves 24, Makes 2 Litre
  • Print


Minted pea soup shots
  • 30 gram (1 ounce) butter
  • 1 medium_piece leek (350g), white part only, chopped finely
  • 1 clove garlic, crushed
  • 1 medium_piece potato (200g), chopped finely
  • 1 litre (4 cups) chicken stock
  • 1/2 cup (125ml) pouring cream
  • 1 kilogram (2 pounds) frozen baby peas
  • 1/4 cup fresh mint, finely shredded
  • 1/2 cup (120g) light sour cream freshly cracked pepper


Minted pea soup shots
  • 1
    Heat butter in a large saucepan over medium heat. Add leek, garlic and potato, cook, stirring, 3 minutes or until leek softens.
  • 2
    Add stock and cream, bring to the boil, reduce heat, simmer, covered, for 5 minutes or until potato is tender. Add peas and mint, simmer, 10 minutes. Season to taste, cool 10 minutes.
  • 3
    Blend or process soup mixture until smooth, thinning with a little water if soup is too thick. Pour among -cup heatproof glasses, cups or shot glasses. To serve, drop teaspoons of sour cream onto soup, sprinkle with pepper.

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