- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This soup is best served cold, but it is quite delicious hot. We roast the shrimp for this — you can see how we do it by looking at our roasted shrimp recipe.
Ingredient:
- Pea Soup
- 1/2 cup sliced shallots (1 to 2 large shallots)
- 1/4 cup sliced garlic (4 to 6 cloves)
- 1 tablespoon coriander seeds, toasted
- 1 Anaheim pepper, sliced, seeds and stem included
- 4 cups shelled English peas or thawed frozen peas
- 3 1/2 cups creme fraiche
- 1/4 cup packed whole mint leaves
- Salt and fresh ground black pepper
- For Serving
- 2 cups cooked shrimp, see our roasted shrimp recipe
- 1/4 cup finely sliced mint leaves
- Extra-virgin olive oil
- 2 limes, zested and juiced
- 1/2 cup pea shoots
- 1 red chili, minced, optional
- Salt and fresh ground black pepper
