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Chilled pea soup with crab, sugar snap pea and mint salad

Name: Chilled pea soup with crab, sugar snap pea and mint salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 tbs extra virgin olive oil; 1 onion and, finely chopped; 1 garlic clove, finely chopped; 2 cups (500ml) vegetable stock; 5 cups (600g) podded fresh or frozen peas; 2 telegraph cucumbers, peeled, chopped; 3 tsp rice wine vinegar; 100g sugar snap peas, blanched; 200g fresh cooked crabmeat; 1 bunch mint, leaves picked; 60g snow pea tendrils; 2 tsp lemon juice

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Chilled pea soup with crab, sugar snap pea and mint salad

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by delicious. team

delicious. team

Oct 03, 2015

Peas are a classic spring veg and this chilled soup by chef Brent Savage is a go-to starter.

1 1/2 tbs extra virgin olive oil
1 onion and, finely chopped
1 garlic clove, finely chopped
2 cups (500ml) vegetable stock
5 cups (600g) podded fresh or frozen peas
2 telegraph cucumbers, peeled, chopped
3 tsp rice wine vinegar

Crab, sugar snap pea & mint salad

100g sugar snap peas, blanched
200g fresh cooked crabmeat
1 bunch mint, leaves picked
60g snow pea tendrils
2 tsp lemon juice
1 1/2 tbs extra virgin olive oil

Method

1.

Heat oil in a pan over medium-low heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add stock, peas and 300ml water. Bring to the boil, then remove from heat and cool slightly. Blend with cucumber and vinegar until smooth. Season and strain, then chill until cold.
2.

Meanwhile, for the salad, halve sugar snaps lengthways and combine in a bowl with remaining ingredients.
3.

Divide the soup among bowls and top with the crab salad to serve.