Pea Soup with Crab and Mint
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1 1/2 cups Leeks, halved lengthwise, cleaned, chopped
2 cups Shelled fresh or frozen English peas
2 1/2 cups Chicken stock
1/2 teaspoon Salt
1/2 teaspoon Black pepper
5 ounces Dungeness crab, picked over for shell fragments
1 1/2 tablespoons Mint, chopped
Method:
Over medium heat, melt half the butter.
Add the leeks and sauté until wilted, 3 to 4 minutes.
Add the peas, stock, and seasoning and bring to a boil; reduce heat to medium low, and simmer 5 to 10 minutes.
Puree the soup until smooth and return to pan.
In a separate pan, melt remaining butter and add crab; cook gently until warm through, about 1 minute.
Fold the mint into crab.
Ladle soup into warmed bowls. Top each serving with equal portions of crab.
0 comments:
Post a Comment