Recipe courtesy of Amy Blauberg and Eric Blauberg

English Pea Soup with Lobster, Shrimp and Crabmeat

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  • Level: Easy
  • Yield: 4 servings
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1 tablespoon vegetable oil

1 cup onions, minced

Salt and fresh ground pepper, to taste

2 cups chicken stock

2 cups English blanched peas

1 tarragon sprig

1 chervil sprig

1 mint sprig

4 tablespoons lobster meat, diced

4 tablespoons crabmeat, picked

4 tablespoons shrimp, cooked and diced

4 (1-inch) square pieces cheese toast


  1. Place the oil into a saucepan over a low heat, add the onions and stir, season to taste with salt and pepper, add 1/2 cup chicken stock. Slowly cook until translucent, about 2 minutes. Remove from the heat. Place the onions, peas, chicken stock in a blender for 30 seconds. Season to taste with salt and pepper and add the tarragon, chervil, and mint sprigs. Blend until silky smooth (approximately 4 minutes). Adjust the seasoning to taste. Divide the soup into 4 cups, artfully present the condiments in a separate dish. Serve immediately.
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