Cold Pea Soup with Crab (Print Version)
# Ingredients:
→ Soup Base
01 -
2 cups frozen peas, thawed
02 -
2 cups low-sodium vegetable broth or chicken stock
03 -
¼ teaspoon kosher salt
04 -
¼ cup extra virgin olive oil
05 -
Juice from ½ lemon
→ Crab Topping
06 -
4 ounces fresh lump crabmeat
07 -
1 tablespoon Asian-style chili paste
08 -
2 tablespoons finely chopped fresh mint leaves
# Instructions:
01 -
Combine the peas, broth, and salt in a blender. Purée until completely smooth.
02 -
With the motor running, add the olive oil in a slow, steady stream to emulsify.
03 -
Stop the motor and add the lemon juice. Quickly pulse once or twice to blend.
04 -
Chill the soup in the refrigerator for 1 hour until cold.
05 -
In a small bowl, combine the chili paste and mint. Gently fold in the crab, taking care to keep the large lumps intact.
06 -
Pour the chilled soup into small bowls or cups. Garnish with the crab mixture and serve immediately.
# Notes:
01 -
This refreshing cold soup is perfect for warm summer days and can be prepared ahead of time.
02 -
For best flavor, ensure the soup is thoroughly chilled before serving.