Fresh pea soup is not one we commonly come across, but I think it should be, as there is nothing that beats the taste, especially when served with a dash of mint. The flavour is nothing like its common counterpart, split pea soup. This one is lighter in flavour, cleaner, livelier, and very refreshing – a perfect soup to serve in spring. And take advantage of our local sustainable seafood, dungeness crab, for garnish.
Fresh Peas Soup with Local Dungeness Crab
- 1 Small onion (diced)
- 2 Medium carrots (sliced thin)
- 2 Celery stocks ( sliced thin)
- 4 Cups vegetable stock or water
- Salt & pepper to taste
- 1 Cup whole basil leaves, and keep the stocks (keep a few for garnish)
- 1 Cup whole mint leaves, and keep the stocks (keep a few for garnish)
- 4 Cups fresh peas
- 4 oz Fresh picked dungeness crab meat
- ½ Lime, juiced
- Dash of hot sauce
- ¼ Cup crème fraiche (could also use cream or yogurt)
Dice the onion and add to a soup pot, fry until onions are glassy. Add the carrots and celery, and stir until they soften. Add the vegetable stock or water along with a tablespoon of salt and bring to a boil over medium-high heat. Add the herbs and the peas and cook them until the peas are soft yet still bright green (approx. 5 minutes).
In a blender, liquefy the soup mixture, and return to soup pot to simmer.
In a small bowl, combine the crab, lime juice and hot sauce. Season to taste with salt and pepper and mix well.
To serve, ladle the soup into bowl and swirl a spoonful of crème fraiche (cream or yogurt) and garnish with the crab meat. Tear the remaining basil and mint leaves and garnish the soup.
Soup inspired by: http://www.edible-britishcolumbia.com/recipes/sunday-recipes-chilled-english-pea-soup-local-dungeness-crab/ and my own kitchen.