Chilled Pea Soup with Spicy Crab

"Pureed peas make a vibrant, beautiful soup."

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 cups
Level:
Easy

Ingredients
  • For the soup:
  • 2 cups frozen peas, thawed
  • 1 14 .5-ounce can vegetable broth
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon
  • Sea salt
  • For the crab:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sambal oelek (Asian chili paste)
  • Juice of 1/2 lemon
  • 1 cup fresh lump crabmeat, picked over
  • 1/4 bunch mint, finely chopped
  • Sea salt
Directions
  • Make the soup: Blend the peas and vegetable broth in a blender until very smooth. With the motor running, slowly pour in the olive oil in a steady stream to emulsify the mixture. Add half of the lemon juice, then chill the soup in the refrigerator for 1 hour. Season with salt and the remaining lemon juice before serving.

  • Prepare the crab: Whisk the olive oil, sambal oelek and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill small cups or glasses about three-quarters of the way with the chilled pea soup. Garnish each portion with 1 generous tablespoon of the spicy crab and serve immediately.

  • Photograph by Linda Xiao


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    This recipe is featured in:

    Spring Entertaining Guide