Chilled Pea Soup With Spicy Crab Food

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CHILLED PEA SOUP



Chilled Pea Soup image

Anna Russell of Peterborough, Ontario uses convenient frozen peas to blend together this fresh-tasting soup flecked with dill. "Serve it as a first course for a summer meal or with a tossed green salad and Fresh rolls for a main course!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1 medium sweet onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups frozen peas, thawed
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain yogurt

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 160 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein.

CHILLED PEA SOUP SHOOTERS



Chilled Pea Soup Shooters image

Enjoy pea soup in a whole new way! The garnish is curried crab, which will catch everyone by surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 20m

Yield 2 dozen.

Number Of Ingredients 14

1 package (16 ounces) frozen peas, thawed
1 cup chicken broth
1/4 cup minced fresh mint
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1-1/2 cups plain yogurt
CURRIED CRAB:
2 tablespoons minced fresh mint
4 teaspoons lime juice
4 teaspoons canola oil
2 teaspoons red curry paste
1/8 teaspoon salt
1 cup lump crabmeat, drained

Steps:

  • Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.

Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CHILLED PEA SHOTS WITH SPICY CRAB



Chilled Pea Shots with Spicy Crab image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 15 servings

Number Of Ingredients 11

2 cups frozen sweet peas, run under cool water to thaw
1 (14 1/2-ounce) can vegetable broth
1/2 cup canola oil
1/2 lemon, juiced
Sea salt and freshly ground black pepper
3 tablespoons canola oil
1 tablespoon red chili paste, such as Sambal
1/2 lemon, juiced
1 cup fresh lump crab meat, picked through
1/4 bunch fresh mint leaves, chopped
Pinch sea salt

Steps:

  • Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour.
  • To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about 3/4 full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.

CHILLED SUGAR SNAP PEA SOUP



Chilled Sugar Snap Pea Soup image

We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 cup leeks - halved lengthwise and chopped
1 pinch salt
4 cups chicken broth
ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pound sugar snap peas, ends and strings removed
2 fresh mint leaves
1 tablespoon creme fraiche
2 fresh mint leaves, cut into very fine strips

Steps:

  • Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
  • Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
  • Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
  • Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
  • Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
  • Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.4 g, Cholesterol 6.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 669.8 mg, Sugar 1.3 g

CHILLED PEA SOUP WITH SPICY CRAB



Chilled Pea Soup with Spicy Crab image

"Pureed peas make a vibrant, beautiful soup."

Provided by Tyler Florence

Time 1h20m

Yield 4 cups

Number Of Ingredients 11

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

Steps:

  • 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.

CHILLED PEA SHOTS WITH SPICY CRAB



Chilled Pea Shots with Spicy Crab image

The thing about hors d'oeuvres is that they should not only taste good, but they should look really cool, too. These do just that. You need espresso cups, sake cups, or fancy shot glasses for these. These "pea shooters" are great to make ahead and put together at the last minute. Drinking an hors d'oeuvre is the cool way to go!

Yield serves 15

Number Of Ingredients 11

2 cups frozen sweet peas, run under cool water to thaw
1 (14 1/2-ounce) can vegetable broth
1/2 cup canola oil
1/2 teaspoon freshly squeezed lemon juice
Sea salt and freshly ground black pepper
3 tablespoons canola oil
1 tablespoon red chili paste, such as sambal
Juice of 1/2 lemon
1 cup fresh lump crabmeat, picked through
1/4 bunch fresh mint, chopped
Pinch of sea salt

Steps:

  • Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream until the mixture is emulsified. Add the lemon juice, season with salt and pepper, and then chill in the refrigerator for 1 hour.
  • To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups about three-quarters full with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve right away.

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