I love putting together modern holiday entertaining menus, but I really love all things mini. For Easter this year I wanted to make a simple but bright chilled spring soup as a part of the appetizer table in these adorable shooters I found at World Market. They ended up being such a huge hit that there were no leftovers in sight!
You will need:
2 cups buttermilk
4 cups shelled peas (I used thawed, previously frozen peas)
10 fresh mint leaves
- In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
- Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
- In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
- To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper.