Chilled Pea Soup

1 tablespoon unsalted butter
1 green onion, chopped, green and white parts
1 cup peas, blanched
2 teaspoons maple syrup
1 cup water
1/2 cup half and half
1/2 cup lemon, juiced to season
1 teaspoon sea salt

In a saucepot, bring water (about 8 cups of water for each cup of peas) to a boil. Add the peas to the saucepot and blanch for 2 to 3 minutes, or until bright green. Transfer the peas to an ice bath to shock. Over medium heat in a small saucepot, add the butter. When the butter is melted, add the chopped green onion and sweat for 1 minute. Add the blanched peas, maple syrup, water, and half and half. Bring the mixture to a boil and reduce the heat to a low simmer. Cook for 3 minutes and remove from heat. Place the mixture into a blender and purée until smooth. Strain the soup through a fine mesh sieve and season with lemon juice and salt to taste. Chill the soup completely before serving.

Horseradish Cream

1/4 cup heavy cream
1 tablespoon horseradish root, finely grated
2 teaspoons white wine vinegar

In a clean mixing bowl whip the heavy cream until soft peaks form. Mix the horseradish root with the white wine vinegar and allow it to marinate for 10 minutes. Gently fold the horseradish into the cream and mix together. Reserve chilled for assembly.

In shot glasses or small espresso cups, ladle or pour the chilled pea soup into each cup, leaving room at the top. Using two small spoons, dollop the horseradish cream in the center of each glass or cup. Serve with small demitasse spoons. Serves 4.