“Pureed peas make a vibrant, beautiful soup.”
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 4 cups |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| 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 |