BBC Food - Recipes - Spring pea soup served with crab
Spring peas make a wonderfully fresh warm or chilled soup. Served with dressed crab and a spoonful of cream.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Microplane
- Cake ring
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Spoon
- Stove
Ingredients
- 30g/1oz butter
- 2 tbsp olive oil
- 1 onion , chopped
- 400g/14oz fresh peas
- 1 litre/1¾ pints chicken stock
- ice cubes
- 20g/⅔oz black olives , diced
- 1 Little Gem lettuce , leaves shredded
- 10g basil , cut into strips, plus extra to garnish
- 10g chives , chopped
- 1 lemon , zest only
- 1 lime , zest and juice
- 160g/5½oz white crab meat
- salt
- pepper
- olive oil, to taste
- 100ml/3½fl oz double cream , whipped
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