Provided by Molly O'Neill
Categories project, soups and stews, appetizer, side dish
Time 3h
Yield Six servings
Number Of Ingredients 14
Steps:
- To make the soup, saute the onion in the butter. Add the peas, toss and season. Add the broth and simmer for 40 minutes. The peas should be barely tender. Cool. Add the cream and pass through a food mill. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning. Stir in the mint and refrigerate for at least 2 hours.
- To make the shrimp, toss all the ingredients together to combine well. Adjust the seasoning with salt and chili oil. Refrigerate for 1 hour.
- To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams
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