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Pea and mint shooters Recipe

  • 1

    Pre-heat the oven to 200'C.

  • 2

    Heat the oil in a saucepan and saute the onion for about 5 minutes until softened but not coloured. Add the stock and as soon as it boils add the peas. Return to the boil and cook for 3 minutes. Stir in the cream and the chopped mint and season with salt and pepper.
    Blitz the soup in a food processor until smooth.

  • 3

    To make the pancetta crisps, place the strips of pancetta between two flat baking trays. Cook in the oven for 5 to 6 minutes until crisp and golden brown.

  • 4

    Before serving, heat the soup until warm. Pour into shot glasses and garnish each with a mint leaf. Sit the glass on a plate and place the pancetta strips alongside.

Chef's tip

«This soup can be made beforehand and reheated or can be served chilled.»

A great summery canapé - pea and mint soup served in shot glasses with crisp pancetta.

Rate this recipe :

(36 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Olive oil : 20 ml
  • Onion(s) : 0.5 whole
  • Chicken stock : 300 ml
  • Frozen pea(s) : 200 g
  • Double cream : 15 ml
  • Fresh mint : 6 leaf
  • Maldon salt : 1 pinch(es)
  • Freshly ground black pepper : 1 Turn
  • Pancetta slice(s) : 4 whole