Wednesday, April 10, 2013

Pea soup shooters

Minty pea soup shooters with salty, crunchy prosciutto crisps.

1 cup peas— fresh or frozen
1 can chicken broth (scant 2 cups)
1 scallion, roughly chopped, white and green parts
1 tablespoon butter
2 tablespoons creme fraiche
big handful of fresh mint
dash of freshly cracked pepper
dash of salt if needed

This is a 10 minute soup! Bring chicken broth to a boil in saucepan, then add peas, scallions and butter, and cook for 3 minutes. Pour into a blender, add the mint, creme fraiche, and pepper, then cover and process until pureed. Taste and add salt if needed. Pour into little shot glasses. Garnish with prosciutto crisp, which you make by laying each strip on baking on a sheet pan, then baking in a 350° oven for 10 minutes.

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