Cold Pea and Mint Purée with Shrimp

Name: Cold Pea and Mint Purée with Shrimp
Yield: Makes 4 cups (1 ml); 4 first-course servings
Ingredients: 1 tablespoon fresh lemon juice; 5 pounds (2.25 kg) peas in the pod, shelled (4½ cups); 4 cups (1 l) Basic Chicken Stock or commercial chicken broth; 3 cups (90 g) packed mint leaves, coarsely chopped; 4 large shrimp; 1 teaspoon kosher salt, or less if using commercial broth; 6 to 8 drops hot red pepper sauce; Small mint leaves

Preparation info

Makes 4 cups 1 ml ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is not strictly a seafood soup. The beautiful green is the frame for the pink shrimp.

Ingredients

4 cups (1 l) Basic Chicken Stock or commercial chicken broth
3 cups

Starter
Gluten-free
Soup

Method

In a medium saucepan, bring the stock to a boil. Lower the heat. Stir in the chopped mint and simmer for 15 minutes. Stir in the peas and simmer for 8 to 10 minutes, until tender. Remove from the heat and drain in a fine-mesh sieve, reserving both the solids and the liquid.

In a food processor, purée the peas and mint, scraping down the sides as necessary. Add 114 to 2 tablespoons of th