Chilled Pea Soup with Spicy Crab
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 181
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 22
- Sodium
- 451
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
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.