Chilled Spring Pea & Mint Soup

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.