Chilled Pea Crab Mint Soup

This vibrant cold pea soup transforms humble frozen peas into an elegant starter that's perfect for warm summer evenings. The bright green color and refreshing mint balance beautifully with the sweet lump crabmeat for a dish that feels sophisticated yet requires minimal effort.

I first made this soup for an impromptu garden party when temperatures unexpectedly soared into the 90s. What began as a desperate attempt to avoid turning on the oven has since become my signature summer starter that friends specifically request when visiting.

Ingredients

• Frozen peas: Provide a sweet base and brilliant color while being convenient and affordable. Always thaw completely for the smoothest texture.
• Low sodium vegetable broth: Allows you to control the salt level and keeps the soup light. Homemade stock adds extra depth if you have it.
• Extra virgin olive oil: Adds richness and creates a silky mouthfeel. Use your best quality oil as its flavor will shine through.
• Fresh lemon juice: Brightens everything with necessary acidity. Always use freshly squeezed for the cleanest flavor.
• Asian style chili paste: Delivers gentle heat that complements the sweetness of the crab and peas. Adjust the amount to your spice preference.
• Fresh mint leaves: Add a cooling counterpoint to the chili heat. Look for bright green leaves with no wilting.
• Lump crabmeat: Brings luxurious texture and delicate seafood flavor. Splurge on the best quality you can find and carefully check for shell fragments.

Step-by-Step Instructions

Create the Base:

Combine thawed peas, broth, and salt in your blender. Purée on high speed until completely smooth with no visible pea chunks, about 1-2 minutes. The smoother your purée, the more elegant the final soup will be.

Emulsify with Oil:

With the blender running at medium speed, slowly drizzle the olive oil through the feed tube in a thin, steady stream. This method creates a proper emulsion, giving the soup its silky texture and preventing the oil from separating later.

Add Brightness:

Stop the blender and add fresh lemon juice. Pulse just once or twice to incorporate it without over-blending, which can make the soup bitter. The lemon juice should be the final touch to brighten all the flavors.

Chill Thoroughly:

Transfer the soup to a covered container and refrigerate for at least one hour. This resting time allows the flavors to meld and develop complexity while ensuring the soup is properly chilled for serving.

Prepare Crab Topping:

In a small bowl, gently combine the chili paste and chopped mint. Using a folding motion rather than stirring, carefully incorporate the crab meat, taking care to keep the lumps intact for the best presentation and texture.

Serve with Style:

Pour the chilled soup into small bowls or decorative cups. Top each portion with a generous spoonful of the crab mixture, allowing it to sit slightly mounded in the center of the soup.

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The mint in this recipe was inspired by my grandmother's garden, where she grew several varieties along her garden path. She taught me that bruising mint leaves slightly before using them releases their aromatic oils, which is why I always run my knife through the leaves several times when chopping.

Make It Your Own

This soup base is wonderfully versatile and can be customized to suit your taste or what you have on hand. For a dairy-free option, the olive oil creates plenty of richness, but you could add a splash of coconut milk for extra creaminess. Vegans can skip the crab and top with quick-pickled radishes or cucumber for crunch and contrast. The soup also works beautifully with other herbs try basil or tarragon for different flavor profiles.

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Storage Tips

The soup base will keep beautifully in the refrigerator for up to three days in an airtight container. The color may dull slightly after the first day, but a quick pulse in the blender will revive it. I recommend preparing the crab topping fresh on the day of serving for the best flavor and texture. If you need to store leftover soup with the crab already added, consume it within 24 hours.

Serving Suggestions

This elegant starter pairs beautifully with many summer meals. I love serving it before a main course of grilled fish or alongside tiny grilled cheese sandwiches for a lovely lunch. For a more substantial first course, increase the portion size and serve with a slice of crusty bread. The bright color makes this soup particularly stunning in clear glass bowls or cups that showcase its vibrant green hue.

Frequently Asked Questions

→ Can I make this cold pea soup ahead of time?

Yes! The soup base can be prepared up to 2 days ahead and kept refrigerated. However, prepare the crab mixture shortly before serving to maintain freshness and texture. This makes it perfect for entertaining.

→ What can I substitute for crab meat?

If crab isn't available or preferred, try using cooked shrimp, smoked salmon, or for a vegetarian option, diced avocado mixed with the mint and a small amount of the chili paste. Each alternative offers a different but complementary flavor profile.

→ What type of chili paste works best?

Sambal oelek, sriracha, or gochujang all work well. Each brings a different flavor profile - sambal is brighter, sriracha adds garlic notes, while gochujang contributes deeper fermented flavors. Adjust the amount based on your heat preference.

→ Can I use fresh peas instead of frozen?

Absolutely! If fresh peas are in season, they'll create an even more vibrant soup. You'll need to blanch about 2½ cups of shelled fresh peas in boiling water for 1-2 minutes, then shock in ice water before blending.

→ How can I make this soup thicker or thinner?

For a thicker consistency, reduce the broth to 1½ cups. For a thinner soup, gradually add more broth after the initial blend until you reach your desired consistency. The soup will thicken slightly when chilled.

→ What are good side dishes to serve with this soup?

This elegant soup pairs beautifully with crusty bread, a light salad with citrus vinaigrette, or simple butter crackers. For a complete meal, consider adding a side of roasted asparagus or a small portion of mixed greens with radishes.