Mint and Green Pea Soup Shooter

Mint and Green Pea Soup Shooter

SaskFlax.com ©2014

Pour into individual shooter glasses for entertaining or serve in bowls. Garnish with green onion spears and mint leaf.

Ingredients:

• 6 Tbsp (90 mL) ground flaxseed
• 2 Tbsp (30 mL) canola oil
• 4 large green onions, sliced
• 4 stalks celery, chopped
• 1 large onion, chopped
• 5 cups (1.25 L) water
• 1/2 cup (125 mL) chopped fresh mint
• 1 tsp (5 mL) sea salt
• 1/2 tsp (2 mL) crushed chilie
• 1/2 tsp (2 mL) ground white pepper
• 32 oz (1 kg) package frozen spring pea
• 1 cup (250 mL) buttermilk
• 1/4 cup (60 mL) Tequila (optional)

Instructions:

1. In a non-greased heavy skillet on medium heat, add flaxseed, cook and stir 2 to 3 minutes .
2. Add oil, white part of green onions, celery and onion.  Sauté until soft. Add water, mint, seasonings and peas. Bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat and use hand blender to process until smooth. Stir in buttermilk.  Add tequila if desired.Taste and adjust seasonings.  
3.  Reheat before serving. Do not boil.
4. To serve:  pour into individual shooter glasses for entertaining or serve in bowls. Garnish with green onion spears and mint leaf.

Yield:  8 servings or 20 shooters

Serving Size:  1 bowl or 1 shooter. Each serving contains 2 tsp (10 mL) of flax.