1/2 cup sliced shallots (1 to 2 large shallots)

1/4 cup sliced garlic (4 to 6 cloves)

1 tablespoon coriander seeds, toasted

1 Anaheim pepper, sliced, seeds and stem included

4 cups shelled English peas or thawed frozen peas

3 1/2 cups crème fraîche

1/4 cup packed whole mint leaves

Salt and fresh ground black pepper, to taste

2 cups cooked shrimp

1/4 cup finely sliced mint leaves

Extra-virgin olive oil, for drizzling

2 limes, zested and juiced

1/2 cup pea shoots

1 red chili, minced (optional)

Cook Mode Prevent your screen from going dark

Bring a large pot of salted water to a boil over medium heat. Add shallots, garlic, coriander seeds, and Anaheim pepper. Return to boil.
Add peas and cook until tender, about 45 seconds. Use a slotted spoon to transfer solids to a blender with 1/2 cup of the cooking liquid.
Add crème fraîche, whole mint leaves, and black pepper. Puree until smooth, adding more liquid as needed.
Chill the soup by placing the bowl in an ice bath or refrigerating until well chilled.
In a bowl, toss shrimp with olive oil, lime zest, lime juice, pea shoots, minced chili (if using), and sliced mint. Season with salt and pepper.
Taste the soup and adjust seasoning. Divide among bowls and top each with a portion of shrimp salad. Serve immediately.

This soup is also delicious served warm if preferred.
Use high-quality, cooked shrimp or try the roasted shrimp recipe from the site.
The Anaheim pepper adds mild heat — substitute with another mild chili if unavailable.
For a smoother soup, strain through a fine mesh sieve before chilling.
Inspired by Michael Symon’s chilled spring pea soup.