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Pea Soup with Minted Crab

Pea Soup with Minted Crab
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by in Dec 2006

Total Time: 30

Yield: 6 servings

Frozen peas ensure that you can have soup on the table in a matter of minutes.


  • 10 ounces lump crabmeat (we prefer Dungeness)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons minced fresh mint
  • 1 teaspoon fresh lemon juice
  • Kosher or sea salt and freshly ground white pepper, to taste
  • 4 cups water
  • 1 head green-leaf lettuce, quartered
  • 1 pound frozen petite peas


In a small bowl, toss crabmeat with 1 tablespoon oil, mint, and lemon juice; season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
Prepare an ice water bath. In a large saucepan, bring 4 cups water to a boil. Salt it well and add lettuce. Return water to a boil and blanch lettuce 1 minute; drain, reserving water, and refresh lettuce in ice water. Drain again.
Place peas in a strainer and run under hot water to take the chill off them. In a blender, puree peas and lettuce with reserved water in batches until very smooth. Strain puree for the silkiest soup. (The recipe can be prepared to this point up to 3 days in advance; cover and refrigerate until ready to use.)
In a saucepan, bring soup to a simmer over medium heat. Season with salt and pepper and heat another 2 to 3 minutes. Right before serving, stir in remaining 2 tablespoons oil. Garnish individual bowls of soup with crabmeat.
Updated Wednesday, December 6th, 2006
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