October 24, 2020

Cold Pea Soup with Crab and Mint

This vibrant cold pea soup with crab and mint is so rich and delicious! Best of all, there’s no cooking required — simply allow it to chill for about an hour.

As soon as the weather starts to warm up, I always crave chilled soups. They’re perfect with a crispy salad on a hot day, especially if you’ve been working outside.

This cold pea soup with crab and mint is such a refreshing and flavorful way to cool down! Best of all, there’s no cooking required, so you don’t even have to heat up your kitchen to whip up a batch.

Simply blend the ingredients, allow them to chill, then add the lump crab garnish. It’s so easy and so delicious. Plus I just love the vibrant flavor!

How to make cold pea soup with crab and mint

This refreshing soup comes together in 6 simple steps.

Step 1: Combine the peas, broth, and salt in a blender. Purée until smooth.

Step 2: With the motor running, add the olive oil in a slow, steady stream.

Step 3: Stop the motor and add the lemon juice. Quickly pulse once or twice to blend.

Step 4: Chill in the refrigerator for 1 hour.

Step 5: In a small bowl, combine the chili paste and mint. Gently stir in the crab, keeping the big lumps intact.

Step 6: Pour the soup into small bowls or cups. Garnish with the crab mixture and serve immediately.

This wonderful chilled soup may become your warm-weather staple!

Tips for making your perfect soup

Need to thaw the frozen peas quickly? Just put them in a strainer and run cold water over them for a few minutes, using your fingers to break up the clumps. They’ll be ready in no time.

When it comes to choosing your Asian-style chili paste, keep in mind that some varieties are spicier than others. You could also use chili sauce or even cocktail sauce, but be sure to look for a brand that’s low in sodium and sugar.

Want a thicker soup? Just use less broth.

If you’re watching sodium, consider skipping the kosher salt and using your own homemade chicken bone broth. This will reduce the amount of sodium by about half.

Storage

Want to prep this recipe ahead of time? Simply whip up the ingredients in the blender, then store in the refrigerator for up to 24 hours. You can even store the soup right in the blender container!

Once you’re ready to enjoy, blend the soup again for a few seconds, then proceed with the recipe as usual.

Pea soup in individual serving glasses topped with crab garnish

Other refreshing soup recipes

I don’t think there’s ever a bad time to enjoy soup. Hot or cold, refreshing or hearty, there is so much variety to choose from! Here are a few of my favorite soup recipes I know you’ll love:

When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Pea soup topped with crab garnish

Print

Cold Pea Soup with Crab and Mint

This vibrant cold pea soup with crab and mint is so rich and delicious! Best of all, there's no cooking required — simply allow it to chill for about an hour.
Course Soup
Cuisine American
Keyword chilled pea soup, cold pea soup, pea soup
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 196kcal
Author Shelby Kinnaird

Ingredients

  • 2 cups frozen peas (thawed)
  • 2 cups low-sodium vegetable broth or chicken stock
  • ¼ teaspoon kosher salt
  • ¼ cup olive oil (extra virgin)
  • juice from 1/2 lemon
  • 1 tablespoon Asian-style chili paste
  • 2 tablespoons fresh mint leaves (finely chopped)
  • 4 ounces fresh lump crabmeat

Instructions

  • Combine the peas, broth, and salt in a blender. Purée until smooth.
  • With the motor running, add the olive oil in a slow, steady stream.
  • Stop the motor and add the lemon juice. Quickly pulse once or twice to blend.
  • Chill in the refrigerator for 1 hour.
  • In a small bowl, combine the chili paste and mint. Gently stir in the crab, keeping the big lumps intact.
  • Pour the soup into small bowls or cups. Garnish with the crab mixture and serve immediately.

Notes

This recipe is for 4 servings of soup.

For a thicker soup, use less broth.

Watching sodium? Use your own homemade salt-free broth and skip the added kosher salt to cut the amount of sodium almost by half.

To prep this recipe ahead of time, whip up the ingredients in the blender, then store in the refrigerator for up to 24 hours. When you’re ready to enjoy, blend the soup again for a few seconds, then proceed with the recipe as usual.

Nutrition

Serving: 1cup | Calories: 196kcal | Carbohydrates: 11.6g | Protein: 8.1g | Fat: 13.8g | Saturated Fat: 1.8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 313.1mg | Potassium: 259.7mg | Fiber: 3g | Sugar: 4.6g | Vitamin A: 1500IU | Vitamin C: 21.5mg | Calcium: 90mg | Iron: 1.6mg | Net carbs: 8.6g

The post Cold Pea Soup with Crab and Mint appeared first on Diabetic Foodie.

Post sourced from RSS – Read More

By: Shelby Kinnaird
Title: Cold Pea Soup with Crab and Mint
Sourced From: www.diabeticfoodie.com/cold-pea-soup-crab-mint/
Published Date: Sat, 17 Oct 2020 17:00:14 +0000

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