This pea soup shooters recipe is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Becca Buckley. To add creaminess, she adds Dairy-Free Coconut Milk Beverage from So Delicious.
Special Diet Notes: Fresh Pea Soup Shooters
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and tree nut-free. It’s also optionally vegan and vegetarian. Just use caution and read the ingredients when selecting a broth for your dietary needs.
Fresh Pea Soup Shooters
This recipe was submitted by Becca Buckley, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Ingredients
Method
- Cut leeks in half lengthwise, slice into 1/4-inch half-moons (whites and lower green parts only), and place into colander. Run under water, separating the layers to wash away all the trapped dirt.
- Heat the olive oil in a large saucepan, add the leeks and cook over medium-low heat for 5 to 10 minutes, until the leeks are tender. Add the stock, peas, and pinch of baking soda. Bring to boil, then reduce to simmer and cook 7-8 minutes, until peas are tender. Add spinach and stir until wilted (the spinach really brightens up the color). Off the heat, add the basil, salt, and pepper.
- Puree the soup in batches. If a super smooth texture is desired, strain soup through mesh strainer. Chill.
- Whisk in the So Delicious Coconut Milk, and top with a dollop of So Delicious Greek-Style Yogurt and freshly ground pink peppercorns.
