Mint and Green Pea Soup Shooter

100

mL

milled flaxseed

6

tbsp.

25

mL

canola oil

2

tbsp.

4

large green onions

4

1

large onion, chopped

1

4

stalks celery, chopped

4

1.25

L

water

5

cups

125

mL

chopped fresh mint

½

cup

5

mL

sea salt

1

tsp.

2

mL

crushed chilies

½

tsp.

2

mL

ground white pepper

½

tsp.

1

kg

package frozen spring peas

32

oz.

250

mL

buttermilk

1

cup

50

mL

Tequila (optional)

¼

cup

·Place milled flaxseed in a non-greased heavy skillet.  Cook and stir 2 to 3 minutes on medium heat.
·Add oil, white part of green onions, onion and celery.  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. 
·Reheat to very warm before serving.  Do not boil.
·Garnish with green onion spears and mint leaf.

Yield:  8 servings or 20 shooter
Serving Size:  1 bowl or 1 shooter