Chilled Pea Soup Recipe with Shrimp
- PREP 20min
- COOK 10min
- TOTAL 30min
This soup is best served cold, but it is quite delicious hot. We roast the shrimp for this — you can see how we do it by looking at our roasted shrimp recipe.
You Will Need
Pea Soup
1/2 cup sliced shallots (1 to 2 large shallots)
1/4 cup sliced garlic (4 to 6 cloves)
1 tablespoon coriander seeds, toasted
1 Anaheim pepper, sliced, seeds and stem included
4 cups shelled English peas or thawed frozen peas
3 1/2 cups creme fraiche
1/4 cup packed whole mint leaves
Salt and fresh ground black pepper
For Serving
2 cups cooked shrimp, see our roasted shrimp recipe
1/4 cup finely sliced mint leaves
Extra-virgin olive oil
2 limes, zested and juiced
1/2 cup pea shoots
1 red chili, minced, optional
Salt and fresh ground black pepper
Directions
Make Soup
Bring a large pot of salted water to a boil over medium heat. Add the shallots, garlic, coriander seeds and sliced pepper. Bring the water back to a boil then add the peas and cook until the peas are tender but not mushy, about 45 seconds.
Using a slotted spoon or spider, add the pea mixture to a blender with about 1/2 cup of the liquid. Add 3 to 4 grinds of fresh black pepper, the the creme fraiche and mint leaves. Puree until smooth, adding more liquid as needed.
Add soup to a bowl set over a larger bowl filled with ice water. Stir the soup until chilled. Or refrigerate until well chilled.
Serve Soup
Toss the shrimp, a drizzle of olive oil, lemon zest, lime juice, pea shoots, chili and a sprinkle of salt and pepper together in a bowl.
Taste the chilled soup and adjust with more salt and/or pepper as needed then divide between bowls. Add a handful of the shrimp salad to the middle of each bowl.