Recipe courtesy of Tyler Florence
From:
Food Network Magazine
Chilled Pea Soup with Spicy Crab
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 181
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 22 mg
- Sodium
- 451 mg
"Pureed peas make a vibrant, beautiful soup."
- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 181
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 22 mg
- Sodium
- 451 mg
Ingredients
For the soup:
For the crab:
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.
