Scrumptious Seafood: Fresh Pea Soup with Local Dungeness Crab

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

Ingredients:

  • 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
  • ÂĽ Cup crème fraiche (could also use cream or yogurt)

Directions:

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.

Posted by websitedev
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