Spring Pea Soup with Spicy Shrimp

Spring Pea Soup with Spicy Shrimp
Chef Michael Schlow is making a delicious soup and pairing it with shrimp.
Spring Pea Soup with Spicy Shrimp
Soup, Lunch, Dinner


  • 4 cups Clear Vegetable Stock
  • 1 Shallot, sliced
  • 1 ½ cups Freshly Shelled Peas (about 1 ½ pounds unshelled; frozen peas can be substituted)
  • 1 loosely packed cup Spinach, rinsed
  • 10 fresh Mint Leaves
  • 15-20 Ice Cubes
  • 3 tablespoons Creme Fraiche
  • Salt and White Pepper
  • 1 pinch Sugar


  • 12 large Shrimp, in their shells
  • ½ Red Onion, minced
  • ½ teaspoon Chopped Cilantro
  • Squeeze of Lime Juice
  • 1 pinch Togarashi
  • Salt and Pepper
  • 4 Mint Sprigs, for garnish



  1. Put the vegetable stock and shallot in a sauce pot and bring to a boil over high heat.
  2. Add the peas (if using frozen peas, thaw first), spinach, and mint leaves and cook until the peas are tender, about 1 minute.
  3. Remove soup from heat and puree in three to four batches in a high-speed blender or food processor, adding 5 ice cubes t0 each batch.
  4. Whisk in creme fraiche. Strain the soup through a fine-mesh strainer.
  5. Season with salt, white pepper, and sugar.
  6. The soup can be prepared a few hours ahead and refrigerated; it is best served the day it is made.


  1. Cook shrimp in a pot of boiling water until pink, about 3 minutes.
  2. Let cool slightly, remove the shells and devein.
  3. Slice shrimp into ½ inch pieces.
  4. Combine shrimp pieces with red onion, cilantro, lime juice, and togarashi.
  5. Season with salt and pepper.
  6. Refrigerate until serving time; this salad can be prepared earlier in the day.


  1. Divide the shrimp salad between four soup bowls and top with mint sprigs.
  2. Bring the bowls to the table and pour the soup over the shrimp. To look like a pro, pour the soup from a decorative pot, maybe a teapot.