This recipe appeared in Hors d’s: In The Kitchen with Michael, a compilation of recipes that Liz Symon distributed to participants in Michael Symon’s cooking classes at Lola.
Makes 2 quarts
- 2 shallots, sliced
- 1 quart chicken stock
- 1 tablespoon ground coriander
- 2 cups fresh peas
- ½ cup fresh mint
- 3 ounces heavy cream
Sauté shallots, and add chicken stock. Bring to a simmer. Add peas. Boil for 4 minutes. Pour into a blender with mint and coriander. Purée until smooth. Whisk in heavy cream and chill. Serve in shot glasses.