Pea Soup with Crab and Mint

How to make Pea Soup with Crab and Mint Recipe

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.