Pea Soup Shots

Prep Time Cook Time Serves
10m 15m 14

I like simple pea soup that actually tastes like peas. In order to achieve that, I use water as the liquid for the soup instead of a chicken or vegetable stock and I limit the ingredients to what complements the pea flavor.

If you are not going to serve this in tall shot glasses as an hors d’oeuvre, this recipe makes enough for 4 regular sized portions.


  • 2 strips bacon, cut into 1/2 inch pieces
  • 2 shallots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1-2 tablespoons olive oil, optional
  • 2 lbs. fresh or frozen peas
  • 3 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • crème fraîche (or sour cream)
  • fresh mint for garnish, optional


Heat a large stockpot over medium-high heat. Add the bacon pieces and fry until starting to crisp at the edges. Add the chopped shallot and celery and continue to sauté until the vegetables start to color, about 5 minutes. The amount of fat rendered from the bacon will vary so if you find your pot to be too dry,  add some olive oil.

Add the peas, water, salt and pepper to the pot. Bring to a simmer and cook, uncovered, for 5 minutes. Carefully ladle the contents of the pot into your stand blender. Depending on the size of your blender, you may have to do this in batches. Return the blended soup to the pot and taste for seasoning.

Pour the warm soup into your shot glasses. Top with a dollop of crème fraîche and top with a tiny leaf of mint. The mint is optional but I think it nicely compliments the flavor of the soup. Enjoy!

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