I really liked the green pea shooter with tiger prawn which was featured in my recent blog that it makes me hunt down for its recipe.
Found a few interesting one on the net but think this one looks promising enough to yield similar result to the one I had. Called Chilled Green Pea Soup Shooters, it doesn’t feature the tiger prawn but I supposed you can always lightly grilled one and stuck it on the shooter glass.
Here’s the recipe:
Chill shot glasses or espresso cups in the freezer until icy cold.
• 1 bag (1 lb) frozen green peas, thawed
• 1 cup vegetable broth
• 2 scallions cut into 1-in. pieces
• ¼ cup packed fresh mint leaves
• ? cup crème fraîche or sour cream
• ½ tsp kosher salt
¼ tsp freshly ground black pepper
• Small dollops crème fraîche or sour cream and small mint leaves, for garnish (optional)
In a blender, puree peas, broth, scallions and mint until very smooth. Scrape the mixture with a rubber spatula through a fine-mesh sieve set over a bowl; discard the pulp in the sieve.
Whisk in the crème fraîche, salt and pepper until smooth. Refrigerate soup until cold (can be made up to one day ahead and refrigerated).
To serve, fill cold shot glasses or espresso cups with soup, about ¼ cup per glass. Garnish each with a tiny dollop of crème fraîche or sour cream, and a small mint leaf, if desired.
This recipe was from www.elledecor.com