Servings: Makes 10–12 servings in soup shooters
- 2 Tbsp. unsalted butter
- 1 medium chopped onion
- 1 leek (both white and light green parts), sliced
- 1 stalk celery , chopped
- 4 cups chicken stock (you can use vegetable stock if you prefer)
- 4 cups fresh or frozen peas
- Salt and pepper to taste
- Fresh mint , chopped fine
In large pan, heat butter over medium heat. Add onion, leek and celery. Cook, stirring, until soft, about 10 minutes. (Do not let ingredients brown. If they begin to brown, immediately turn down the heat.) Add stock and raise heat to high. When it comes to a boil, reduce to simmer and cook for 5 more minutes. Add peas and season to taste with salt and pepper. Simmer until the peas are tender (3 minutes for frozen peas, 10 minutes for fresh).
Puree mixture in blender or food processor until smooth. Transfer to medium bowl. Add enough water and ice to fill a large bowl 1/4 full. Place bowl of soup in ice bath. Stir occasionally until cooled to room temperature. (This process of cooling helps preserve the vibrant green color.) Taste again and add salt and pepper if needed. Transfer soup to airtight pitcher (for easy pouring upon serving) and refrigerate until cold. To serve, pour soup from pitcher into shooter glasses. Garnish with finely chopped fresh mint.