Green Soup in Shotglasses: Sweet Pea and Kale Soup with mint

I have always wanted to serve a soup in those shotglasses like the fancy restaurants.  This week, not only did my never-to-be-missed swap shop at the dump have four pristine shotglasses - but I had just picked up some Red Russian kale at the farmer's market.  Instead of the English pea soup ( English peas are the kind you pop out of non-edible pods and can buy year round frozen) I usually make in the Spring with mint, I decided to make a pea and kale soup with fresh mint.  And it worked beautifully!

The red Russian kale has softer leaves than the frilly, somewhat tough kale you buy in the fall and end of summer.  You can blanch or simmer it for ten minutes, instead of the usual 25 minutes with the tougher kale - just serve with salt, pepper, and olive oil or butter.  It's an interesting green side dish that goes with everything.  My favorite way to serve it is in a pureed, intensely green, loaded-with-vitamins, soup.  And in cute shot glasses with a little zing of mint and scallions - beautiful.

I imagine this would also go beautifully wtih arugula ( rocket).

To make:

1 cup chicken or vegetable stock

2 cups water

2 T. scallions, sliced thinly

1 T. jasmine rice

2 cups sliced Red Russian kale

1 cups English peas ( frozen is fine)

1 t. unsalted butter or olive oil

salt and pepper

dash hot sauce ( optional)

Bring stock and water to a simmer.  Add the scallions and jasmine rice.  Simmer 10 minutes, then add the kale.  Cook another ten minutes, add the peas, simmer ten minutes. 

Using an immersion blender or regular blender, puree soup with:

1 T. minced mint

1 T. scallions ( white, green, or both)

Taste carefully and add more salt or pepper and/or hot sauce.

Serve in bowls or shot glasses garnished with more minced mint and chives or scallions.