Food and Travel Magazine | Chilled pea soup with crab salsa

Ingredients

• 21⁄2tbsp olive oil
• 4 sticks celery, finely chopped
• 2 garlic cloves, chopped and crushed to a paste with 1⁄4tsp salt
• 3 large banana shallots, chopped
• 1kg peas in pods
• 10g flat-leaf parsley, leaves removed (reserve the stalks)
• small handful wild garlic leaves, if available
• 4 spring onions, thinly sliced diagonally
• 100g white crab meat
• pinch cayenne, plus extra to garnish
• juice 1⁄2 lime
• 1 small ciabatta, thinly sliced
• 1⁄2 lime
• extra virgin olive oil, to drizzle