Chilled Pea Soup with Spicy Crab

"Pureed peas make a vibrant, beautiful soup."
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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 4 cups
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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


  1. 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.
  2. 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.